TX 715 
.P2293 
1901 
Copy 1 



"jj 

i 



THE 

Parish Cook Book 

AS ARRANGED BY THE 

ST. AGNES GUILD 

OF THE 

CHURCH OF THE REDEEMER 

SAYRE, PENNA, 



; Now good digestion wait on appetite, 
And health on doth — " 



— Shakspeare. 



SAYRE, PA.: 

DAILY TIMES JOB PRINT. 
1901. 



Library of Congress 



2010 



497380 



INDEX. 



Soups 15 

Meats 19 

Sauces 25 

Vegetables 27 

Salads and Sandwiches 31 

Breads 35 

Cakes 39 

Desserts 50 

Pickles 62 

Jellies and Preserves 65 

Beverages 68 

Confectionery 71 

Miscellaneous 74 



AD VER TISEMENTS. 



F. P. MURPHY. S. A. BLISH. 

MURPHY & BLISH, 

Tailors, Clothiers, 

and Gents' Furnishers 

LOCKHART BUILDING. 

J.W. BISHOP, 



DEALER IN- 



COAL 



ANTHRACITE 
BITUMINOUS 
LOYAL SOCK 



HARE) BODY 
SOFT SLAB 
HARD SLAB 



WOOD 



6 

ADVERTISEMENTS. 

J. W. Knapp & Son, 

THE LARGEST RETAILERS OF 

DRY GOODS, 
CARPETS, 
CLOAKS, 
DRAPERIES 

^ IN THIS SECTION . » 

. 

GOODS DELIVERED FREE 
AND PROMPTLY 
ANYWHERE IN THE VALLEY. 

V ) 



Under Town Clock, WAVERLY, N. Y. 



6 



AD VERTISEMENTS. 



C. F. ROGERS. G. W. MILLER. 

ROGERS& MILLER, 

Furniture and 

Undertaking, 

Nos. 108, no, 112 Main Street. No. i Public Street, 
ATHENS, PA. 

Telephone at Store and Residence. 



Conservative Gynecology, 

X-Ray and Eleftro Thereapeutics. 

H. 13. LaPlant, M. D. 



WOLCOTT & SON, 

We anticipate your wants. We keep in touch with the 
people. We continually renew our complete stock of 
everything that pertains to a first-class 

GROCERY, MARKET AND 

FOOD PRODUCT STORE. 
Athens, Penn. 



AD VER TISEMENTS. 



7 



FIRST NATIONAL BANK 

of Sayre, Pa. 

Capital $50,000.00. 

E. P. WILBUR, Pres. R. F. PAGE, Cashier. 

O. L. HAVERLY, Vice-Pres. L. D. AT WATER, Ass't. Cash. 

DIRECTORS: 

E. P. Wilbur W. A. Wilbur J. W. Bishop 

J. N. Weaver, W. T. Goodnow J. E. Wheelock 

O. L. Haverly Seward Baldwin F. T. Page 

General Banking 

Business Transacted. 

Three per cent, interest paid on Saving Deposits 
and Certificates of Deposit. 

TRAVELERS' INSURANCE^ 

Most Reliable, Lowest Rate, Prompt Pay. 
Pays Accident, Sickness, Death. 

Investigate Its Value to You. 

W. S. BARNES, Agent, 
L. V. Ticket Office, Sayre, Pa, 



Fire and Life Insurance. 

o — 

L a y u r 9 e hn Pa ,ock : Fred J. Taylor. 



8 



ADVERTISEMENTS. 



If You Would Make a Success 

Of the Recipes in this cook book you 
should have one of these 




RANGES^ 

To cook or bake it on. We also 
have all kinds of Kitchen ware and 
Utensils, Perfection Loose Bottom 
Cake Pans, AngelFood Tins, Cake 
Spoons, Etc. 

0. S. MILLS HARDWARE CO., 



SAYRE, PA. 



AD VER TISEMENTS. 



Recipe for Dressing. 

Take one manly man, baste him in a good suit of under- 
wear, place a pair of fancy half hose on his feet and a 
nobby hat on head ; finish dressing to suit. In hot weath- 
er put one light negligee shirt on back and set aside to 
cool. For the ingredients try 

BOLTON'S. 

Correct furnishings and hats al- 
ways fresh and hot from the 

Oven of Fashion. 

SAYRE, PENN. 

The Place 

to Buy 

Choice Confectionery, Fruits, Nuts, Nut- 
meats, etc. Colored Sugar, Fancy Candies 
for Cakes, Japanese Napkins, Candles, 
etc. 

Ice Cream and Water Ices delivered in 
any form at Reasonable Prices. 

WK SOLICIT YOUR PATRONAGE. 

R. M. McCRANEY & CO., 

Lockhart Street, Sayre, Pa. 




10 



ADVERTISEMENTS. 




Presents 




Keep this store in mind when you start 
out to buy presents. You will always 
find something suitable to the taste and 
also the pocketbook. Nice goods never 
sold so low and my stock abounds in 
many beautiful articles and at very mod- 
erate prices. 



STEPHEJJ E. FISHER, 



Jeweler and Graduate Optician, 
Lockhart Street, Sayre, Pa. 



Eyes Examined Free. 



ADVERTISEMENTS. 



11 



Establishes* 1895. Cbartereti 1901. 

Zhc Battonal Bank of Sa^re 

Lewis Eighmey, President. 

Frank Pike, Vice President. 

M. H. Sawtelle, Cashier. 

HHrectors. 

Lewis Eighmey, Frank Pike, 

W. R. Raymond, C. H. Ott, M. D., 

N. S. Johnson, F. E. Lyford, 

M. P. Murray, L. W. Eighmey. 

H (Seneral Banking Business {Transacted 
accounts Solicited 

THREE PER CENT. INTEREST PAID ON CERTIFICATES OF 

DEPOSIT. 

We issue Savings Account Books on which we pay three per 
cent- interest. 



C. M. DRIGGS, 

Presc ription Druggist, 

BANK BUILDING, SAYRE, PA. 



A complete stock of Pure Drugs, 

Toilet Articles, Perfumery, 

Brushes and Combs, Stationery, 
Photo Supplies, Trusses, Sponges, 

Chamois Skins, etc. 

Satisfaction Always Guaranteed. 



12 



ADVERTISEMENTS. 



I. A. SAMUELS, 
Fine Diamonds 

AND HIGH GRADE 

Railroad Watches. 

Silverware, Cut Glass and Fine China. 

Best place in the valley to select 
Wedding or Holiday Gifts, or 
gifts of any kind 

ESTABLISHED 1893, 

Samuels Block, Sayre, Pa. 

BOLICH BROS., 

General Hardware, Stoves, Ranges, 

Furnaces, Paints and Oils, 
TIN AND WOODENWARE, PLUMBING AND GAS FITTING 

Bicyles and Sundries, 

Refrigerators and Ice Cream Freezers. 

Desmond St., Sayre, F*a. 



ADVERTISEMENTS. 13 



No Matter 



How well the food is cooked and served 
it requires BEAUTIFUL TABLE LINEN 
which you will find at 

A. B. Higbee's, 

320 Broad St., WAVERLY, N. Y. 

Broad Street, Lockhart Street, 

Waverly, N. Y. Say re, Pa. 

WILCOX & PIKE, 

^DEALERS IN^y 

t 

Fresh and Salt Meats. 

^Oysters and Poultry in Season 

Wagons on the Streets Daily. 



14 



AD VER TISEMENTS. 



Corner Drug Store 



Drugs and Medicines, 
Wall Paper 

and 

Window Shades. 

J no. C. VanAtta, 

WAVERLY, N. Y. 



E.E.WALKER. Established 1 874 

T. S. WALKER & SON, 

Fine Domestic | Imported Groceries 

FANCY CREAMERY 
and DAIRY BUTTER 

The Best Brands of Flour.... 

363 and 365 Broad Street, 




WAVERLY, N. Y. 



SOUPS. 



"For soup is but the first of those delights which go to make the coming bill of fare. 11 

BOUILLON. 

One tablespoon butter, one and one-half pounds finely chopped 
beef (from the round), one bay leaf, one-half an onion, one stalk 
celery, three or four cloves, two slices carrot, two sprigs parsley, 
shell and white of one egg. Melt butter in saucepan, add onion 
and cook till brown, then add boef, celery, cloves, carrot, bay leaf 
and parsley and one quart cold water. Cover saucepan and stand 
on back of stove, where it will heat slowly ; let it simmer gently 
for three hours, strain, return to kettle, jand bring to a boil. Beat 
the whit© of an egg with one-half cup of cold water until thoroughly 
mixed, crush shell and add to the egg ; add this to boiling bouillon. 
Boil four minutes, stand on back of stove one minute to settle, and 
strain through cheese cloth. Wring out the cloth from cold water 
before straining. Table Talk. 

SWISS SOUP. 

Take two quarts of thickened chicken gravy left from yester- 
day's dinner, with particles of chopped chicken ; add two quarts 
of milk, heat thoroughly but do not boil. Just before serving add 
two well beaten eggs. Margaret O'Donovan. 

CEEAM OF PEA SOUP. 

Press through a colander a pint of cooked peas ; put them into 
double boiler with one quart milk ; add a bay leaf and a teaspoon 
onion juice or grated onion. Rub together two tablespoons butter 
and two of flour ; add to mixture, stir and cook until thick and 
smooth, about ten minutes. Add a rounding teaspoon of salt, a 
saltspoon of white pepper and serve with croutons immediately. 

CHICKEN SOUP. 

Separate one chicken, cover with cold water, season with salt 
and pepper ; when chicken is tender, remove, strain liquor, and 

(15) 



16 



SOUPS. 



let stand over night. In the morning skim and add to one quart 
of stock one pint of milk, two eggs. Let it come to a boil and serve 
at once. 

MOCK BISQUE SOUP. 

One pint tomatoes pressed through sieve, season to taste with 
salt and pepper, one bay leaf ; let stew half an hour. Heat one 
pint milk to boiling point, add piece of butter one-half size of an 
egg ; add half of a level teaspoon of soda to the tomatoes, mix 
with boiling milk and serve immediately. If not ready to use let 
stand on the stove separately. Ella Fox. 

MOCK BISQUE SOUP. 

One can tomatoes, cook until soft enough to strain. Scald three 
pints milk in double boiler + mix two level tablespoons cornstarch 
with two tablespoons butter and stir into the hot milk. Cook in 
double boiler about five minutes or until done. To the tomatoes 
add a pinch of soda, and when ready to serve add milk, season to 
taste. Mrs. J. J. Barron. 

TOMATO SOUP. 

One quart tomatoes, one and one-half pints hot water or stock, 
one tablespoon sugar, one-half teaspoon cloves, pinch cayenne 
pepper, one tablespoon parsley, one tablespoon butter, one table- 
spoon flour, one tablespoon onion juice, salt, a little thyme. Cook 
one hour, strain and serve. Mrs. H. N. Daniell. 

TOMATO SOUP. 

Peel two quarts tomatoes, boil them in a saucepan with onion 
and other soup vegetables ; strain and add a level tablespoon of 
flour dissolved in one-third cup melted butter ; add pepper and 
salt. Serve very hot on little squares of bread fried brown and 
crisp in butter. Mrs. D. M. O'Brien. 

MULLAGATAWNY SOUP. 

Cut four onions, one carrot, two turnips, and one head of celery 
into three quarts of liquor in which one or two fowls have been 
boiled. Keep it over a brisk fire till it boils, then move back and 
let it simmer twenty minutes ; add one tablespoon of currie powder 
and one of flour, mix well and let boil three minutes. Pass 
through colander and serve with pieces of chicken in it ; it must 
be a good yellow color and not too thick. 

Mrs. D. M. O'Brien. 



SOUPS. 



17 



POTATO SOUP. 

One quart of milk, four large potatoes, three stalks of celery, an 
onion, and a tablespoon butter. Boil celery and onion in a little 
water. Pare potatoes and boil until well done, then smash fine. 
Add boiling milk, butter, pepper, salt and the water the celery and 
onion were boiled in. Strain and serve very hot. 

EAST INDIA SOUP. 

Put one tablespoon of butter into a kettle ; add two onions sliced, 
a small carrot chopped fine, and half a cup of chopped celery. 
Push on back of stove, cook for fifteen minutes, being careful that 
butter does not become discolored. Add a quart of water, a bay 
leaf, a dash of cayenne, saltspoon of white pepper, teaspoon of 
salt, tablespoon chopped parsley, and thyme. Moisten a teaspoon 
of curry and add it last ; simmer gently for ten minutes and strain. 
This soup should be perfectly clear and of a yellowish shade when 
finished. A id to it, just as it is ready to serve, five tablespoons of 
rice that has been carefully boiled. 

CELERY SOUP. 

One quart water, one cup celery, two onions chopped fine ; cook 
until very tender, then add one quart of rich milk ; season highly 
with pepper, salt and butter. Serve very hot. 

SOUP STOCK. 

Allow one pint of water to each pound of meat. Simmer seven 
hours. Remove meat, strain, and let stand over night in a cool 
place. In the morning remove fat from the top. Use as wanted, 
by heating. 

NOODLE SOUP. 

Wet with two eggs as much dry, sifted flour as will make them 
into a firm, smooth paste. Roll out as thin as possible and cut in 
bands one and one fourth inches wide ; dust with flour and place 
four of them, one upon another, cut in the finest possible strips, 
separate with knife and spread out so they may dry a little. Drop 
them in boiling soup and in five minutes they will be done. 

Mrs. C. B. Low. 

SPRING VEGETABLE SOUP. 

Half pint of green peas, two shredded lettuce leaves, one onion, 
small bunch of parsley, two ounces butter, yolks of three eggs, one 
pint of water, one and one-half quarts soup stock. Put in stewpan 



18 



SOUPS. 



the lettuce, onion, peas, parsley and butter with the water and let 
simmer until tender ; season with salt and pepper. Drain the 
juice, add two-thirds to the stock and the other third to the beaten 
yolks, heat well and when ready to serve add to the vegetables. 

Mrs. D. M. O'Brien. 

CROUTONS. 

Take stale bread, cut quite thick slices, trim off crusts, cut in 
dice and fry brown and crisp in hot butter ; spread on thick brown 
paper for a few moments, turn into the soup tureen and pour soup 
over them. 



M EATS. 



"A genial savour 

Of certain stews and roast meats and pilaris, 
Things which in hungry mortals eyes find favor. 1 " 

—Byron. 

CREAMED FISH 

Almost any kind of fresh fish may be made over when cold into 
a delicious dish of cream fish. Put a liberal lump of butter in a 
saucepan and let it melt. Add a teaspoonful each of onion juice 
and minced parsley and a heaping tablespoonf ul of flour. Let this 
cook for a moment and when it boils add one-half pint of milk, one 
saltspoonful of salt, a dash of cayenne and one tablespoonful of 
lemon juice. Whip one egg yolk and mix it carefully wiin one- 
half cupful of hot cream. Add to the contents of the saucepan 
and stir in one pint of cold cooked fish, picked in small pieces and 
separated from all traces of bone and skin. Serve in small dishes 
each covered with browned crumbs. 

DEVILLED FISH. 

Scald one cup of milk, add one cupful of grated bread crumbs. 
Stir over the fire one minute, then take it off ; add one tablespoon 
of chopped parsley, the chopped yolks of three hard boiled eggs, a 
little cayenne, a little paprika, one level teaspoon of salt, one teas- 
poon of onion juice. Mix and add two cupfuls of flaked fish that 
has been cooked. Fill shells or individual dishes. Cover with 
buttered bread crumbs and brown in a quick oven. 

FISH CUSTARDS. 

Mash fine half a pound of boiled whitefish. Add to it a teas- 
poonful of salt, a tablespoonful of chopped almonds, a teaspoonful 
of lemon juice, and a dash of pepper. Now add gradually the un- 
beaten whites of two eggs and two tablespoonf uls of cream. Form 
into small rolls, dip in egg and bread crumbs, and fry in smoking 
hot fat, or this may be filled into small custard cups, placed in a 
pan of boiling water and cooked in a moderate oven for fifteen 
minutes. Under such circumstances it is wise to whip the cream 
Serve hot with sauce. 

(19) 



20 



MEATS 



STEAMED SALMON, 

One can salmon, two eggs beaten light, three tablespoons melted 
butter, three-fourths of a cup of bread crumbs, season with cayenne 
pepper, parsley and salt. Chop fish fine, rub butter in smooth, 
beat bread crumbs in eggs and season before working ; put in 
mould and steam an hour. 

Sauce. — One cup of milk, let come to a boil, add one tablespoon 
of flour and butter worked together, three or four spoons of catsup 
or tomatoes, juice of half a lemon ; season with salt, cayenne and 
lemon the last thing. Mrs. G. M. Angier. 

SALMON CROQUETTES. 

On can salmon, two eggs, four tablespoons melted butter, four 
tablespoons milk, six soda crackers rolled fine, salt and pepper. 
Drain the fish and chop fine ; add beaten eggs, butter, crackers 
and milk in order named. Beat together until a soft paste is 
formed, make in desired shape, dip in egg and cracker crumbs and 
fry in hot lard. Mrs. Kline, Waverly, N. Y. 

SALMON CROQUETTES. 

Pour oil from one can salmon ; break salmon in small pieces, 
add one unbeaten egg, one tablespoon flour, salt and pepper. Stir 
all together thoroughly and boil until flour is cooked. After ice 
cold shape into balls, roll in cracker crumbs and fry like dough- 
nuts. Mrs. H. N. Daniell. 

CREAMED OYSTERS. 

Twenty-five oysters, one cup of milk, one tablespoon butter, one 
tablespoon flour, salt and pepper to taste. Cook oysters in their 
own liquor until the edges curl, then drain. Put milk on to boil 
in double boiler, rub butter and flour together and add to milk 
when boiling ; stir until it thickens, then add oysters, salt and 
pepper, and when thoroughly heated serve. 

Mrs. Arch Wilking. 

OYSTER FRITTERS. 

Take one pint of chopped oysters, strain the liquid and add the 
same quantity of milk, one egg and enough flour for a thick bat- 
ter. Fry like pancakes. Irene Bennett. 

OYSTER CROQUETTES. 

Put one quart oysters on to boil in their own liquor. Let cook 
for five minutes, take from fire and drain ; chop oysters. Put 



MEATS. 



21 



one-half cup of the liquor and one-half cup cream in saucepan, rub 
together tablespoon of butter and two of flour, add this and the 
oysters to the boiling liquor and stir until it thickens. Remove 
from fire, add beaten yolks of two eggs, season with tablespoon 
chopped parsley, half a grated nutmeg, salt and cayenne pepper. 
Mix well, when cold shape into croquettes, dip in beaten egg and 
bread crumbs and fry in boiling fat. Mrs. James Wilking. 

CODFISH BALLS. 

One pint fish, two pints potatoes, two eggs, butter size of an 
egg, a little pepper. Pick fish very fine, measure lightly in the 
bowl ; put potatoes in boiler and fish on top of them, cover with 
boiling water and cook half an hour ; drain off all the water and 
mash potatoes and fish together until fine, then add butter and 
pepper and egg beaten ; have deep kittle of boiling fat, take table- 
spoonful and drop in the fat and cook until brown. These balls 
are delicious. Mrs. W. H. Lane. 

DEVILLED LOBSTERS. 

Put one pint of milk on to boil in a double boiler. Blend two 
tablespoonfuls of butter and the same quantity of flour, one table- 
spoonful dry mustard, a little cayenne pepper and salt to taste. 
Stir into the boiling milk ; cook two or three minutes, and add the 
meat of the lobsters cut fine. Allow all to cook for a minute. Put 
the mixture into baking cups or shells, and cover with bread 
crumbs and bits of butter on the top. Bake fifteen minutes in a 
hot oven. This is for three pounds of lobsters. 

Irene Bennet. 

VEAL CUTLETS (Breaded). 

Beat one egg light, add a pinch of salt ; dip the veal steak into 
thf> egg, then into cracker crumbs, and fry in butter or beef drip- 
pings ; season to taste. The butter should be hot when veal is 
put in, but it should cook rather slowly and thoroughly. When 
nicely browned, turn and cook the other side. Do not turn but 
once. When done place on hot platter, sprinkle with bits of but- 
ter ; set in oven a moment before serving. A gravy may be made 
by pouring a cup of hot water into the frying pan, into which has 
been stirred a tablespoon of flour ; let boil up and serve in gravy 
dish. 

VEAL LOAF. 

Three pounds of raw veal, one teaspoonful of salt, one of pepper, 



22 



MEATS. 



two raw eggs. Chop or have veal ground at market. Mix all to- 
gether with two tablespoonfuls of water. Model this into a loaf, 
roll it in eight tablespoonfuls of rolled crackers. Pour over it three 
tablespoonfuls of melted butter. Put in a pan and bake two 
hours. Ida Rose Piollet. 

BEEF LOAF. 

Two pounds raw beef chopped fine (round steak is preferred), 
seven soda crackers rolled fine, two beaten eggs, one cup sweet 
milk, piece of butter the size of an egg. Mould with hands until 
perfectly solid ; put in greased pan with a little water, and baste 
as you would roast beef. Season with salt, pepper and celery 
salt. Mrs. J. L. Parker. 

BEEF LOAF. 

Three and a half pounds round steak, one-half pound of salt 
pork chopped fine, one cupful of rolled crackers, two eggs, one 
and a half cupfuls of milk, one teaspoonful of pepper, one cable- 
spoonful of salt, season with sage. Bake three hours. When 
cold, slice thin and garnish with bits of parsley or sliced lemon. 

Mrs. E. G. Tuttle. 



BRESLAU OF BEEF. 

One pint cold chopped beef, one gill stock, two tablespoons but- 
ter, one-half cup stale bread crumbs, one-half pint of cream or 
milk, one tablespoon parsley, yolks of three eggs, one teaspoon 
salt, one-half teaspoon pepper. Bake thirty minutes. When done 
turn out on platter and garnish with toast and pour tomato sauce 
over it. Mrs. J. S. Hamilton. 

DRIED BEEF WITH CREAM GRAVY. 

Fry the beef in butter until it curls a little, then add a bowl of 
milk and flour to thicken. 

BAKED SPRING CHICKEN. 

When ready for cooking cut the chicken in two, down the back, 
and spread it open, as flat as possible, flatten the breast-bone by 
giving it two or three blows with the rolling pin. Lay the fowl in 
a dripping-pan with the skin side down, sprinkle with salt and 
bits of butter, and bake in a hot oven, basting very frequently with 
butter. A little water may be added, if necessary, to keep the 
pan from burning, but only a little will b^ required. When done 



MEATS. 



23 



remove to a hot platter, dust with pepper and lay generous bits of 
butter over chicken, set in oven long enough to melt the butter ; 
make a cream dressing with the butter left in the pan. 

LAMB CHOPS (Breaded). 

Prepare as for frying, then dip in beaten egg, roll in cracker 
crumbs, and fry in butter. When done, take up, drain and serve 
on a hot dish, garnished with parsley. 

ONE WAY TO COOK LIVER. 

Soak the liver twenty minutes in hot water, wipe dry. Cut into 
pieces with cookie cutter, using corner pieces also ; dip each piece 
in egg, roll in bread crumbs, well salted and peppered, have fry- 
ing pan hot with lard enough to fry a light brown (one tablespoon 
lard is sufficient). Do not let the pan burn ; if cooked slowly it 
will be soft and tender. Never use pigs liver. Use empty baking 
powder can for cutter as it is sharper. Mrs. K. M. Craig. 

MEAT CROQUETTES. 

Use cold roast beef.] Chop fine ; season with salt and pepper ; 
add one-half the quantity of bread crumbs and moisten with a 
little milk. Have the hands floured ; rub the meat into balls, dip 
into beaten egg, then into pulverized crackers, and fry in butter. 
Garish with parsley. Mrs. H. S. Lowman. Z 

SWEET BREADS. 

Parboil, then put in cold water for~ten minutes ; drain in towel, 
split in halves, dip in egg then in fine bread crumbs, and fry in 
hot lard or butter the same as oysters. Mrs. J. W. Bishop. 

SWEET BREAD PATTIES. 

Make small shells of puff paste, boil the sweetbreads until tender, 
when cool cut in small pieces and put in a saucepan, with cream 
to cover them, add butter, pepper and salt to taste and flour to 
thicken. When it comes to a boil, fill the shells and serve hot. 

BAKED EGGS. 

Boil eight eggs twenty minutes ; take out the yolks and fc add. as 
much bread crumbs as egg, salt, pepper and butter. Put back in 
the whites and add a cream gravy. Bake until brown. 

Mrs. James. N. Wilking. 



24 



MEATS. 



OMELET. 

To the yolks of two eggs beaten light, add two tablespoons of 
water or milk, beat until well mixed, then fold in the whites of the 
eggs, season to taste with salt and pepper. Grease the omelet pan 
with butter, heat it. and pour in the omelet and cook for a minute, 
then place in a moderate oven for about five minutes, fold and 
turn out on a hot platter. 

SHREDDED EGGS. 

Boil four eggs twenty minutes and drop them in cold water for 
five minutes ; then remove shell and cut them into thin slices ; put 
in a fryingpan three level tablespoons butter and when hot add one 
onion, thinly sliced ; let cook slowly for five minutes, but not 
brown ; add three tablespoons flour and stir, then add two cups 
milk and stir until boiling ; add teaspoon salt, a little pepper and 
the sliced eggs. Serve on platter and sprinkle chopped parsley 
over the top. 

DRESSING FOR GOOSE OR OTHER FOWLS. 

Two cups very dry bread crumbs, two eggs well beaten, one cup 
melted butter, one cup hot water, one onion chopped fine, one 
teaspoon salt, one-half teaspoon pepper, if you like any spiced 
herb a little of that, one apple chopped fine, one teaspoon sugar. 
Cook onion in butter, do not use it uncooked. Mix all together in 
large bowl, add butter, eggs, and hot water last. Do not use sage 
with this dressing ; leave plenty of room to swell. For pigeon 
add a few seeded raisins, less onion ; for pig use less butter. 
Never use oysters for filling unless you are sure everyone likes 
tham. Mrs. K. M. Craig. 



SAUCES. 

"Epicurean Cooks sharpen with cloyless sauce his appetite.'"— Shakespeare. 



DRAWN BUTTER. 

One tablespoon flour, one tablespoon butter, one cup boiling 
water, one-fourth teaspoon salt, dash of pepper. For fish sauce, 
add one egg, hard boiled and chopped fine. 

SAUCE FOR BAKED FISH. 

Mix thoroughly the yolks of two hard boiled eggs, a small wine- 
glass of salad oil, one large tablespoon of sharp vinegar, a little 
dry mustard and a tablespoon of chopped pickles or capers. 

TOMATO SAUCE. 

To serve hot with cutlets, croquettes, etc. One pint tomatoes, 
one small onion, one bay leaf, one sprig parsley. Cook together, 
strain and add one tablespoon butter, one tablespoon flour, salt 
and pepper to taste ; cook until it thickens. 

Mrs. J. W. Bishop. 

MINT SAUCE. 

Three tablespoons of fresh mint chopped fine, five tablespoons 
of vinegar, two teaspoons of sugar dvissoled in the vinegar. Serve 
hot with roast lamb. Mrs. H. L. Bolich. 

WHITE SAUCE. 

Cook together until well mixed one tablespoon each of butter 
and flour, add a cup of sweet cream, simmer five minutes, season 
and serve. Mrs. Ewing. 

CABBAGE DRESSING. 

Four tablespoons butter, four tablespoons cream, four tablespoons 
vinegar, one teaspoon salt, little sugar and cayenne pepper. K. 

BEET DRESSING. 

One egg beaten light, one-half cup sugar scant, one-half cup 
vinegar, one teaspoon mustard, one tablespoon butter. Boil, and 
pour over sliced beets, serve hot. K. 

(25) 



26 



SAUCES. 



SAUCE FOR BOILED PUDDING. 

Beat four ounces butter to a cream ; add one quarter pound 
granulated sugar, wineglass of brandy, and mix thoroughly. 

Mrs. Flynn. 

BRANDY SAUCE. 

A small cupful sugar, one egg, piece of butter size of walnut, one 
tablespoon flour and two of cold water ; mix together and pour in- 
to half pint boiling milk or water. Wineglass of wine or brandy. 

LEMON SAUCE. 

Mix together a cup of granulated sugar, one tablespoon flour, 
and teaspoon grated lemon peel. Add a cup of hot water, simmer 
five minutes, remove from fire and add juice of a lemon and half a 
cup of butter beaten to a cream. Ella Fox. 

CARAMEL SAUCE. 

One cup brown sugar, one tablespoon butter, two tablespoons 
water. Cook until it burns slightly ; then take one teaspoon corn- 
starch, dissolve in cold water, add to it one cup boiling water, add 
to the caramel, and stir until well mixed and partly cold. 

Mrs. J. W. Bishop. 

SWEET SAUCE. 

Put a gill of water in a small enamelled saucepan with an ounce 
of sugar. Let come to a boil, add a glass of sherry, a teaspoonful 
of lemon juice, a tablespoon of jam and a few drops of cochineal. 
Bring to a boil. Strain the sauce and serve. 

Irene Bennett. 



VEGETABLES. 

"Nor lacked our table small parade of garden fruits. 11 



POTATO PUFF. 

Two cups cold mashed potatoes, two tablespoons melted butter, 
two well beaten eggs, one cup milk. Mix well together and bake 
fifteen minutes in a quick oven. Mrs. Louise Whittle. 

STUFFED POTATOES. 

Bake six good sized potatoes, when done cut the tops off, and 
with a spoon scoop out the potato into a hot bowl. Mash fine, add 
one tablespoon butter, quarter cup hot milk, teaspoon salt and 
pepper to taste. Beat until very light, then add the beaten whites 
of two eggs ; stir gently. Fill the skins with this mixture, heap- 
ing it on the top ; brush over with yolk of egg and put in oven to 
brown. They may also be cut into half and stuffed. 

Mrs. Arch Wilking. 

SCALLOPED POTATOES. 

Peel and slice thin several raw potatoes ; put layer of potatoes 
in a buttered baking dish, sprinkle with salt, pepper, flour and 
bits of butter ; another layer of potatoes seasoned as before and so 
on until the dish is full. Fill the dish with milk and bake until 
tender and well browned. Mrs. John Babcock. 

CREAMED POTATOES. 

Put one tablespoon butter in a frying pan, and when it bubbles, 
add one tablespoon flour. Add one cup hot milk, with salt and 
pepper to taste. Add one pint cold boiled potatoes cut into small 
dice. Cook until thoroughly hot. Mrs. N. J. Parker. 

POTATO CROQUETTES. 

Two cups smashed potatoes, two tablespoons cream, one teaspoon 
onion juice, one teaspoon salt, yolks of two eggs, one tablespoon 
chopped parsley, piece butter size of walnut, dash of cayenne pep- 
per. Beat yolks until light, add them to the potatoes, then add 
other ingredients. Mix well, dip in egg and bread crumbs, fry in 
hot fat. Makes twelve croquettes. Mrs. Clare A. Welch. 

(27) 



28 



VEGETABLES. 



FRENCH FRIED POTATOES. 

Pare and cut potatoes in long strips, let stand in cold water, 
drain and wipe dry. Fry in hot lard until brown and crisp, skim 
out and drain on brown paper, sprinkle with salt and serve. 

SARATOGA CHIPS. 

Pare and slice very thin on slaw cutter, let them stand for an 
hour in ice water, with a piece of alum in it, then drain and wipe 
dry with a cloth. Fry a few at a time in boiling lard, salt as you 
take them out. They should be a light brown when done. 

CREAM CABBAGE. 

Beat together yolks of two eggs, one-half cup sugar, one-half cup 
vinegar, butter the size of an egg, salt and a little cayenne pepper. 
Put the mixture into a saucepan and stir until it boils, then stir 
in one cup of cream, let boil, and pour over cabbage while hot. 

. C. 

CAULIFLOWER WITH CREAM DRESSING. 

Pick over a good firm head of cauliflower, soak in cold salt 
water for half an hour before cooking. Cook until tender, 
then lift into a vegetable dish and pour over the following sauce : 
Rub one tablespoon of butter and one of flour together ; into this 
beat the yolk of an egg. Dip up some of the cauliflower liquor in- 
to this until quite thin, then pour all into saucepan and boil up 
once and pour over cauliflower. Some add a little lemon juice. 

Seattle Cook Book. 

ONIONS. 

Boil in salted water until perfectly done ; pour off water and 
pour on milk, when it boils add flour and butter stirred together, 
sufficient to thicken. Or boil them in salted water ten minutes, then 
put them in cold fresh water for half an hour ; after that place in 
a stewpan with just enough cold water to cover them and boil 
gently until tender. Drain and serve with melted butter. 

SCALLOPED TOMATOES. 

Put a layer of sliced tomatoes in the bottom of an earthen pud- 
ding dish ; then a layer of fine bread or cracker crumbs. Season 
each layer with salt, pepper, sugar and bits of butter. Make three 
layers of each, having the top one of crumbs with plenty of butter. 
Cover and bake one-half hour in a moderate oven or until nicely 
browned. 



VEGETABLES. 



29 



GREEN TOMATO PIE. 

Four good sized green tomatoes, one cup of brown sugar, one 
teaspoon of cinnamon, one-half teaspoon each of cloves and all- 
spice, one-half nutmeg, a few small bits of butter, one tablespoon 
of vinegar ; sprinkle well with flour. Peel tomatoes and slice 
very thin. Chop a little after slicing, so as not to have large 
chunks ; then mix all together and bake with upper and lower 
crust. Be sure to get it real sweet and well spiced. 

Mrs. John Galligan. 

FRIED TOMATOES 

Cut tomatoes in slices without skinning, pepper and salt them 
well, sprinkle a little flour over them and fry in butter until 
brown. Put them on hot platter, pour milk or cream into the but- 
ter and juice and when it is boiling pour over the tomatoes. 

BAKED TOMATOES. 

Select smootn, ripe tomatoes, cut deep piece from stem end of 
each, remove inside and mix with it bread crumbs, seasoning the 
mixture well with salt, pepper and sugar ; put piece of butter in 
top of each tomato, place them in pan and bake about thirty 
minutes, or until they are nicely browned. 

BAKED MACARONI. 

Break macaroni in small pieces and cook in salt water about 
twenty minutes ; drain and put in baking dish a layer of maca- 
roni sprinkled with grated cheese, pepper, salt and bits of butter ; 
proceed in this manner until dish is full, having cheese on top, 
cover with milk, set dish in oven and bake until brown. 

MACARONI WITH TOMATOES. 

Cook one-half pound of macaroni till tender, pour off all the 
water, then add one-half cup sweet cream, one-third cup butter, 
pepper and salt to taste ; let simmer for a short time, turn into 
vegetable dish. Have ready one pint stewed tomatoes, seasoned, 
and pour over the macaroni ; or place a layer of the cooked maca- 
roni in baking dish, season with butter, salt, and pepper, then 
layer of tomatoes, and so on till dish is filled. Cover top with 
bread crumbs and bake until brown. 

BOSTON BAKED BEANS. 

Two quarts small white beans soaked over night. Parboil in 
the morning until soft ; pour off water and put into stone crock or 



30 



VEGETABLES. 



jar, add one and one-half pounds salt or fresh fat pork, one cup 
sugar, salt and pepper to taste, small pinch red pepper improves 
the flavor. Cover beans with hot water, put into moderate oven 
and bake over night. Mrs. George W. Stevenson. 

FRIED EGGPLANT. 

Slice the eggplant at least half an inch thick ; pare each piece 
and lay in salt and water, putting a plate upon the topmost to 
keep it under the brine, and let stand for an hour. Wipe each 
slice, dip in beaten egg, then in cracker crumbs, and fry in hot 
lard until nicely browned. Marion Harland. 

VEGETABLE OYSTERS. 

Wash, scrape and cut in quite thick slices, cover with water and 
boil till tender, then add one tablespoon of flour wet with cold 
water, a little butter, pepper and salt to taste, boil one minute and 
serve. 

MUSHROOMS ON TOAST. 

Peel and rinse one dozen mushrooms, cut in pieces and stew in 
one cup water until tender ; add two tablespoons cream and a 
little butter, season with salt and pepper. Serve on slices of but- 
tered toast. 

WINTER SQUASH. 

Break in large pieces and stew until tender ; scrape from shell, 
mash smooth and season with butter, a little sugar, pepper and 
salt. Serve very hot. 

SUMMER SQUASH. 

Unless they are very tender, pare them as thin as possible, and 
remove seeds. Put to cook in salted boiling water ; when tender 
remove from saucepan and press out all the water, mash smooth 
and season with butter, salt and pepper. 

FRIED APPLES. 

Wash and wipe six large, juicy apples that are not too tart ; re- 
move cores with a sharp knife, cut the apple around in slices half 
an inch thick, fry in hot butter until slices are nicely browned, 
sprinkle with powdered sugar after removing to dish. A nice ac- 
companiment for roast pork. 



SALADS AND SANDWICHES. 



"We may pick a thousand salads 
Ere we light on such another." 



U A crust of bread and liberty. 11 

— Horace. 



MAYONNAISE DRESSING. 

Three well beaten eggs, one tablespoon mustard, six tablespoons 
cream, six tablespoons vinegar, four tablespoons salad oil, pinch 
of red pepper, teaspoon of salt. Beat thoroughly, put in a pail 
and set in hot water, stirring constantly until it thickens. 

Mrs. A. E. Winlack. 

SALAD DRESSING. 

Yolks of six eggs beaten, to this add six tablespoons of melted 
butter or olive oil, pour in slowly beating all the while; then add 
teaspoon of mustard dissolved in six tablespoons vinegar, one- 
fourth teaspoon each of salt and sugar, pinch of red pepper, six 
tablespoons milk or cream. Cook in double boiler until thick. 

Louise Sumner. 

ONE EGG SALAD DRESSING. 

Stir into two tablespoons of melted butter one small tablespoon 
of flour, add one-half cup of sweet milk ; when it boils add one half 
tablespoon of salt, one-half tablespoon of sugar, one-fourth table- 
spoon of mustard, one egg well beaten, and one-fourth cup of vin- 
egar. Mrs. George Loop. 

MAYONNAISE DRESSING (with oil). 

Put the uncooked yolk of an egg in a cold bowl, add half tea- 
spoon of salt, and work well before adding oil; drop in the oil 
slowly and alternate with a little lemon juice. The mixture should 
thicken as it is beaten ; when the egg has absorbed a gill of oil, add 
more lemon and a pinch of cayenne pepper and set away in a cool 
place. If not thick add more oil. Catharine W. Bishop. 

(31) 



32 



SALADS AXD SAXDWICHES. 



CHICKEX SALAD. 

Chop the cold cooked chicken meat into even sized pieces, not 
too small. Select the tender stalks of celery, (the tough outer 
pieces will spoil the salad) ; wash, scrape, and chop into small 
pieces ; for every two cups of chicken meat take one cup of celery. 
Marinate the chicken and keep in a cool place until ready to serve. 
Mix with the celery. For every quart of salad take one cup of 
thick mayonnaise dressing; mix gently with the salad, leaving 
sufficient to use as a garnish with lettuce leaves or celery tops. 

Irene Bennett. 

CABBAGE SALAD. 

Three eggs well beaten, six tablespoons of cream, half teaspoon 
of salt, one teaspoon of mustard, one tablespoon of sugar, four 
tablespoons vinegar, a small piece of butter. Put on the stove 
stirring constantly until quite thick. Have one-half head of cab- 
bage and three heads of celery chopped fine, sprinkle with salt ; 
add to the dressing, when cold, two tablespooDS of cream, and 
pour it over the cabbage. Mrs. J. Parker. 

POTATO SALAD. 

Take equal parts of potato, hard boiled eggs, and celery, one 
onion chopped fine, salt and pepper. Mix thoroughly and add 
dressing. 

Two eggs beaten light, one-half teaspoon mustard, one-half cup 
vinegar, butter size of walnut, three tablespoons sugar, two table- 
spoons cream, salt and pepper. Dissolve mustard in vinegar, cook 
all together, stirring all the time. Mrs. C. H. Welch. 

COLD BEAX SALAD. 

Into the salad dish place a pinch each of salt, pepper and mus- 
tard ; then mix in equal parts of oil and vinegar until enough 
sauce is made. Add the cold baked beans, and one small onion. 
Stir well into the sauce and serve. This makes a nice dish for 
dinner or tea. C. H. Smith. 

ASPAKAG-US SALAD. 

Cook asparagus in long pieces until tender. When cool pour 
over it a French dressing and let it stand several hours. 

CAULIFLOWER SALAD. 

Boil a cauliflower until tender. Cool. Cover with mayonnaise 
or French dressing. Garnish with lettuce. 



SALADS AND SANDWICHES. 



33 



APPLE SALAD. 

Four tablespoons vinegar, butter size of walnut, four tablespoons 
sugar. When it boils stir in one well beaten egg. When cool add 
half cup of thick sweet cream, one-fourth teaspoon mustard, and a 
dash of cayenne pepper. Slice apples thin and put a layer of 
celery, one of apples, then of dressing without stirring them. 

Nell K. Blaksley. 

TOMATO JELLY. 

One and one quarter box gelatine dissolved in one pint cold 
water. Scald one pint thick, strained tomatoes, adding one pint 
water. Season with salt, paprika, a little sugar ; add gelatine, 
pour into square tin, one inch deep. Cool, cut in squares and serve 
on lettuce leaf with mayonnaise. Makes twenty-four squares. 

Mrs. J. S. Hamilton. 

TOMATO SALAD. 

Remove the skin, juice and seeds from nice, fresh tomatoes, 
chop the meat with celery, and serve a tablespoonf ul on a lettuce 
leaf, with mayonnaise dressing. 

RUSSIAN SANDWICHES. 

Chop olives fine and moisten with mayonnaise. Cut the bread 
into thin, narrow strips and spread one-half of these with the 
chopped olives, and the other half with caviar. Press together 
and put in pairs. Mrs. Joseph H. Horton. 

MOCK CAVIARE SANDWICHES. 

Bone six ancovies, chop them lightly and pound in a mortar 
with one teaspoon powdered parsley, one clove of garlic, one salt" 
spoon cayenne, teaspoon salt, the juice of one-half lemon, and a 
few drops salad oil. When well blended together spread on hot, 
dry toast and serve at once. Mrs. Joseph Horton. 

CHEESE SANDWICHES. 
Two tablespoons cream cheese mashed smooth, one tablespoon 
melted butter, one tablespoon finely chopped parsley. Spread 
thin slices of bread with butter, then with the cheese paste. 

Mrs. H. D. Jump. 

CELERY SANDWICHES. 
Celery sandwiches are best made when combined with hard- 



34 



SALADS AND SANDWICHES. 



boiled eggs. The celery should be shredded very fine and mixed 
with finely chopped eggs ; the paste is then formed with mayon- 
naise dressing. Spread between thin oblongs of brown bread. 

Philadelphia Times. 

PEANUT SANDWICHES. 

Mash peanuts in a mortar to a paste, or chop as fine as possible. 
Thoroughly mix with Worcestershire sauce ; spread on thin slices 
of bread and butter cut small. 

SARDINE SANDWICHES. 

Chop the sardines very fine, and mix with Worcestershire sauce, 
or with mayonnaise dressing. Spread on small squares of thin 
bread and butter. 

ROAST BEEF SANDWICHES. 

Chop raw roast beef very fine ; season with salt, pepper and a 
very little mustard. Use plenty salt. 

EGG SANDWICHES. 

Chop the whites of the hard-boiled eggs very fine. Mix the 
yolks smooth with mayonnaise dressing, add the whites, and 
spread on bread. Mrs. G. W. Stevenson. 

WALNUT SANDWICHES. 

One pound of English walnuts, cut kernels in small pieces ; 
cover with mayonnaise dressing. Cut bread in fancy shapes, 
round, square or triangular, and spread with mixture. Set in cool 
place till nearly ready to serve. 

ALL SORTS. 

Lettuce leaves with mayonnaise, between thin slices white bread 
and butter. 

Tender nasturtium leaves, or cresses in same manner. 
Any nut meats, chopped and mixed with mayonnaise. 
Thin slices of rare roast be6f, salted freely. 

Raisins, figs, dates and nuts, chopped, in equal parts, or in any 
combination. 

Veal, ham, and hard-boiled eggs ; equal parts chopped and sea- 
soned with salt, cayenne pepper and lemon ; mixed with soft 
butter. 

Cold roast turkey or boiled tongue, chopped and'mixed [with 
finely minced pickles or olives and mayonnaise. 



BREADS. 



"Here is bread which strengthens men's hearts 
And therefore is called The Staff of Life ,1 

"BIRNE BROD." 

One pint of boiled milk, one quart flour (spring wheat), one tea- 
spoon salt, one cake Fleischman's yeast, two tablespoons butter, 
one-half cup chopped nuts (any kind), one cup raisins and cur- 
rants, one cup boiled dried apples or pears, one-half cup boiled 
prunes, one-half cup pitted dates, one cup granulated sugar, two 
well beaten eggs, one teaspoon cinnamon. In the morning make 
a sponge by stirring into the pint of luke-warm milk a portion of 
the flour, add yeast dissolved in two tablespoons water with pinch 
of sugar. Let sponge stand an hour in temperature of 72°, after 
which add to it remaining flour and all of above ingredients ; mix 
and knead thoroughly ; let stand in temperature 72° until it 
doubles its bulk and is very light, put in square bread pans and 
allow to rise once more. Bake in moderate oven about one hour. 

Mrs. Charles H. Ott. 

SODA BISCUITS. 

One quart of flour, two teaspoons of cream tartar, one of soda, a 
piece of butter the size of an egg, one and a half cups of sweet milk ; 
mix very thoroughly the flour, cream of tartar, butter and salt, 
then add the milk and soda. Roll out and bake ten minutes in a 
quick oven. Mrs. H. K. Spaulding. 

PARKER HOUSE ROLLS. 

Two quarts sifted flour, two tablespoons lard, a little salt, one 
pint warm milk, one cake compressed yeast, scant half cup sugar. 
Rub flour, lard and salt together, make a hole in the flour and pour 
in the milk, yeast and sugar. Let it stand until it risep, then 
knead well and let it rise again. Roll out and cut with biscuit 
cutter and turn half over ; let them rise and bake in a quick oven. 

Mrs. G-. M. Angier. 

(35) 



36 



BREADS. 



RUSK. 

Scald one pint milk, when lukewarm add two ounces butter cut 
into bits, four tablespoons sugar, half a yeast cake dissolved, 
quarter teaspoon salt, and sufficient flour to make smooth batter. 
Beat thoroughly, cover and stand aside in warm place for four 
hours. When light add flour to make soft dough, knead care- 
fully, form into small rusks and when they have doubled their 
bulk brush with milk, and bake in quick oven twenty minutes. 

Mrs. Rorer. 

SWEET MUFFINS. 

One coffee cup sifted flour, one-half cup sweet milk, whites of 
two eggs beaten well, two large tablespoons granulated sugar, two 
teaspoons baking powder mixed with flour, one- half cup melted 
butter. The butter should be stirred in batter just before putting 
into pans. R. 

MUFFINS. 

One pint of flour, one cup of milk or water, one good tablespoon 
butter, two teaspoons baking powder, one egg, a little*salt. 

Lou Lawrence. 

LAPLANDERS. 

Two cups sweet milk, two cups flour, a little salt, two eggs beaten 
very light. Bake in small pans fifteen or twenty minutes. Heat 
and butter pans before putting in batter. Mrs. T. R. Jordan. 

PUFFS. 

One teacup of milk, one egg, one teacup of flour, one teaspoon 
of baking powder. Mrs. Seymour Lowman. 

BROWN BREAD. 

One quart of sour milk, two rounded teaspoons of soda, two 
teaspoons of salt, one cup of N. 0. molasses, two tablespoons of 
brown sugar, four coffee-cups each of graham and wheat flour. 
Bake one hour in a slow oven. Mrs. H. S. Lowman. 

BROWN BREAD. 

One cup of baking molasses, one and one-half cups of sour milk, 
one egg, one tablespoon of melted butter, one teaspoon of soda dis 
solved in the sour milk, two cups of graham flour sifted, two cups 
of white flour, one-half teaspoon of salt. Beat well, pour in basin 
and steam two hours. Bake in oven twenty minutes. 

Mrs. G-. W. Stevenson. 



BREADS. 



37 



BROWN BREAD. 

One cup graham flour, one cup rye flour, one cup corn meal, two 
cups sour milk, three-fourths cup molasses, two level teaspoons 
soda, a pinch of salt. Sift dry ingredients, add molasses, then 
milk. Steam two hours in lard pail or baking powder cans. 

Mrs. J. S. Hamilton. 

GRAHAM GEMS. 

One eg;*, two teaspoons sugar, one cup milk, one teaspoon bak- 
ing powder, one cup graham flour, pinch of salt. Stir thoroughly ; 
bake in hot oven fifteen minutes. Makes eight gems. 

CORN BREAD. 

Two cups Indian meal, one cup wheat flour, one cup sweet milk, 
one cup molasses, one-half cup sugar, butter size of an egg, one 
teaspoon of salt, one-half teaspoon of soda dissolved in one cup 
sour milk. Stir all together and add one egg; bake in moderate 
oven about forty minutes. Mrs. C. H. Welch. 

JOHNNY CAKE. 

Small cup sugar, shortening the size of an egg, two eggs, two- 
thirds cup milk, one cup flour, one cup meal, one teaspoon salt, 
two teaspoons baking powder. Louise Sumner. 

BLUEBERRY CAKE. 

One cup sugar, two large spoonfuls melted butter, two eggs, one 
cup sweet milk, three cups flour, two teaspoons baking powder, 
two cups blueberries. Serve hot with butter. This makes a fine 
breakfast cake. 

WAFFLES. 

Six eggs, yolks and whites beaten separately, one quart butter- 
milk or sour cream, salt to taste, butter size of egg, melted and ad- 
ded to batter, two teaspoons baking powder. Mix yolks with milk, 
and add flour to make quite stiff batter, then add butter and beaten 
whites. Mrs. John L. Wilking. 

WAFFLES. 

One quart flour, one-half teaspoon salt, two teaspoons baking 
powder, one large tablespoon butter, two eggs, one and one half 
pints milk; sift together flour, salt and baking powder, rub in but- 
ter, beat eggs lightly ; have irons hot and fill two-thirds full. 

Mrs. H. N. Daniell. 



38 



BREADS. 



WHEAT GRIDDLE CAKES. 

Two and one-third cups flour, one-half teaspoon salt, two cups 
sour milk, one and one fourth teaspoons soda, one egg. Mix and 
sift flour, salt and soda ; add sour milk, then egg well beaten. 

CORN FRITTERS. 

One can corn put in bowl and chopped fine, add two tablespoons 
melted butter, pinch of salt and pepper, two eggs. Mix stiff with 
cracker dust; make into balls and fry in hot lard. 

Mrs. D. Sinclair. 

CORN FRITTERS. 

Eight ears corn, cut from the cob and scraped, two eggs well 
beaten, two tablespoons flour, one teaspoon baking powder, salt 
and pepper. Fry in butter and lard. Mrs. H. N. Daniell. 

HOMINY FRITTERS. 

Two cups cold boiled hominy, stir in one cup sweet milk, little 
salt, four teaspoons flour, one egg, beat white separately and add 
last. Drop batter by spoonfuls in hot lard and fry a nice brown. 

Mrs. Chas. B. Low. 

CLAM FRITTERS. 

Twenty chopped clams, one pint milk, three eggs, add liquor 
from clams, with salt and pepper, and flour to make batter. Fry 
in hot lard. Mrs. Chas. B. Low. 

. RICE FRITTERS. 

Boil one quart* r pound rice in milk until tender. Mix with one 
pint milk, two eggs, one cup sugar, a little salt and cinnamon, and 
flour to make a thick batter. Fry in thin cakes and serve with 
butter and powdered sugar. Mrs. C. B L. 



CAKES. 



'WoultTst thou both eat thy cake and have it ?" 

— Herbert. 



COOKIES. 

Two cups sugar, one cup butter, one cup milk, flour enough to 
make a soft dough, two teaspoons baking powder. Roll thin, sift 
over with sugar and bake. Mrs. C. H. Welch. 

JUMBLES. 

One cup butter, one cup sugar, four eggs, two cups flour, one- 
half teaspoon Royal baking powder. Rub together butter and 
sugar, add beaten eggs and flour, sifted with baking powder. 
Flour the board, roll dough rather thin, cut with any cutter, lay 
on greased tin and bake in quick oven ; they may be rolled in 
sugar before baking. Nellie F. Weaver. 

GINGER COOKIES. 

One cup butter (or butter and lard), one cup sugar, one cup 
molasses, one egg, one tablespoon soda, one tablespoon ginger, one 
scant teaspoon cloves, flour to roll soft. Sprinkle with sugar. 

K. 

MOLASSES COOKIES. 

Put one pint of best N. O. molasses into the baking bowl. Take 
one cup of shortening, one tablespoon of salaratus, and half a cup 
of water and let>come to a boil; pour this over the molasses, add 
one teaspoon of salt, one tablespoon of ginger, and one well beaten 
egg. Mix thoroughly and stiffen with pastry flour. Bake in a 
quick oven. Edith M. Thompson. 

GINGER SNAPS. 

One cup sugar (brown or white), one cup shortening, two cups 
molasses, one tablespoon ginger, teaspoon of salt, tablespoon soda 
in one cup boiling water, three cups flour. Roll very thin. 

Mrs. Louise Whittle. 

(39) 



40 



CAKES. 



SAND CAKES. 

One pound sugar, one pound flour, three fourths pound butter, 
two eggs. Wash top of cakes with white of egg beaten a little, 
sprinkle sugar over this, blanched almond in middle and a sprinkle 
of cinnamon on each end. Mrs. D. H. Turner. 

CHOCOLATE COOKIES. 

One cup butter, one cup chocolate, two cups sugar, three cups 
flour, one teaspoon baking powder, four eggs, vanilla. K. 

CHOCOLATE COOKIES. 

Two cups brown sugar, one-half cup butter and lard mixed, 
three-fourths cup grated chocolate, two eggs, one-half tsaspoon soda 
dissolved in one teaspoon of water, one teaspoon vanilla, flour 
enough to roll. Put a nut on each cookie. Mrs. A. J. Ross. 

HICKORY-NUT COOKIES. 

Two cups soft A sugar, two eggs, one- half cup melted butter, six 
tablespoons milk, one teaspoon cream tartar, one-half teaspoon 
soda, one cup hickory-nut meats. Mrs. J. L. Parker. 

RAISIN OR NUT COOKIES. 

One cup butter, two cups sugar, three eggs, three tablespoons 
sweet milk, one cup ot raisins or nuts, chopped, one teaspoon each 
of soda, cinnamon, and nutmeg, five cups flour. Bake in a quick 
oven. Mrs. I. A. Williams. 

DOUGHNUTS. 

One cup sugar, one. cup milk, two tablespoon of butter, two eggs, 
one-half teaspoon cinnamon, one large teaspoon baking powder. 
Mix rather soft. Mrs. J. W. Grumme. 

FRIED CAKES. 

Two cups sugar, one pint buttermilk, lard and butter size of egg, 
three eggs, two quarts flour, one teaspoon ginger, one-half a nut- 
meg, one-half teaspoon salt, one teaspoon soda dissolved in the 
buttermilk. Beat thoroughly and roll as t oft as possible. 

Mrs. D. H. Turner. 

FRIED CAKES. 

One cup sweet milk, one egg, one-half cup sugar, one teaspoon 
butter, two teaspoons baking powder, pinch of salt. Mix soft and 
fry in hot lard. Mrs. C. H. Welch. 



CAKES. 



41 



ALMOND WAFERS. 

One-half pound, or very full cup of butter, one-half pound, or 
one and one-half cups sugar, three eggs, one teaspoon baking pow- 
der, one pound flour, flavor with almond. Roll very thin, wash 
with beaten egg, sprinkle over top equal parts of chopped blanched 
almonds and granulated sugar. 

CHOCOLATE MACAROONS. 

One teacup brown sugar, one teacup chocolate, two tablespoons 
cinnamon, whites of three eggs. Drop on buttered tins. 

Catharine W. Bishop. 

COCOANUT BISCUITS. 

Six ounces cocoanut grated, nine ounces white sugar, three eggs. 
Whisk the eggs for about ten minutes, then sprinkle in the sugar 
gradually, lastly the cocoanut ; form with your hands into little 
pyramids, place on white paper and the paper on tins. Bake in 
cool oven until slightly brown. 

ROCKS. 

One and one-half cups sugar, two thirds cup butter, three eggs 
beaten separately, three tablespoons sweet milk, pinch of salt, 
three and one-half cups flour, one teaspoon soda in hot water, one 
teaspoon cinnamon, one and one half cups raisins chopped, one 
pound English walnuts chopped, hickory nuts, vanilla. Put in 
soda last ; drop on buttered tins. Mrs. H. N. Danikll. 

KISSES. 

Whites of two eggs, one cup of granulated sugar. Beat eggs 
very stiff, add sugar gradually, and flavor with vanilla. Bake in 
a slow oven. Nina Lewis. 

CREAM PUFFS. 

One cup of boiling water poured over one half cup of butter. 
When you have done this, place on stove and let come to a boil, 
and add one cup of sifted flour. Let boil five minutes, stirring 
constantly ; when cool, add three eggs, not beaten ; beat for ten 
minutes, then add soda the size of a pea. This makes twelve large 
puffs. Bake thirty minutes. 

Filling: One cup of milk, two eggs, one-half cup of sugar, table- 
spoonful of corn starch dissolved in cold water, and stirred in. 
Cook until thick. Flavor to suit taste. When the puffs and 
cream are both cool open the puffs a little way on one side with a 
sharp knife and fill with the cream. Mrs. N. J. Parker. 



42 



CAKES. 



SPONGE CAKE. 

Three eggs, one and one-half cups sifted sugar, one-half cup of 
cold water, two cups of flour, two teaspoons of baking powder, a 
little salt, and flavor to suit the taste. 

SPONGE CAKE. 

Beat four eggs lightly together, add two cups granulated sugar, 
then one cup sifted flour gradually, the second cup of flour with 
two teaspoons baking powder; lastly, a scant cup hot water, little 
at a time. Mrs. C. H. Welch. 

SPONGE CAKE. 

Two eggs beaten light; beat into them one cup of granulated 
or confectioner's sugar, one-half cup sifted flour, then one-half 
cup of flour sifted with one teaspoon of baking powder, and last 
a scant half cup of boiling water very gradually. Put inio a but- 
tered tin and bake in a well-heated oven. Mrs. N. J. Parker. 

COFFEE CAKE. 

One cup molasses, one cup brown sugar, one cup lard, one egg, 
four cups flour, one cup boiling coffee, one pound raisins, one 
pound currants, teaspoon soda, teaspoon cloves, teaspoon cinna- 
mon. Carrie Corbin. 

MOLASSES CAKE. 

One cup molasses, one-half cup butter, one-half cup sour milk, 
one teaspoon soda, a little cinnamon and ginger, two cups flour. 

Mrs. M. P. Seward. 

MOLASSES CAKE. 

One cup of light brown sugar, three eggs, one cup each of mo- 
lasses, butter, and milk, One teaspoon of soda, pinch of salt, flour 
to stiffen. Mrs. Flynn. 

DRIED APPLE CAKE. 

Two cups of dried apples soaked over night, and chopped fine in 
the morning. Cook in one cup of molasses until tender ; add one 
cup each of butter, sugar, and sour milk, two teaspoons of soda, 
one teaspoon each of cinnamon and lemon extract, one-half teaspoon 
of cloves, one grated nutmeg and one cup of raisins. 

May White. 

RAISIN CAKE. 

One cup butter, two cups sugar, three cups flour, two larg e 
teaspoons baking powder, four eggs, one cup of milk, a bowl of 
chopped raisins and figs. Ida Rose Piollet. 



CAKES. 



43 



COLD WATER CAKE. 

Two cups brown sugar, one cup butter, three eggs, one cup cold 
water, three cups flour, two cups raisins cut fine, one teaspoon 
soda, one teaspoon each of cinnamon, cloves and nutmeg. 

Mrs. James Wilking. 

SOUR CREAM CAKE. 

One cup sour cream, one cup sugar, two eggs, one level teaspoon 
soda, pinch of salt, two teaspoons baking powder in two scant 
cups of flour. Flavor to taste. Mrs. J. J. Barron. 

DELICATE CAKE. 

Two cups sugar, one-half cup butter, three-fourths cup milk, 
three cups flour, whites eight eggs, two teaspoons baking powder. 
Bake in four layers. Mrs. C. B. Low. 

ARCH- ANGEL CAKE. 

One cup sugar, one cup butter, two cups flour, one teaspoon bak- 
ing powder, whites of eight eggs, one teaspoon vanilla. 

Mrs. Clare A. Welch. 

ICE CREAM CAKE. 

One cup sugar, one-half cup butter, one-half cup milk, one and 
one-half cups flour, whites of three eggs, one teaspoon baking pow- 
der. Cream butter and sugar, add milk and flour, stir well to- 
gether, then add whites of eggs Flavor with vanilla. 

CUP POUND CAKE. 

One cup of eggs, one and one-half cups of sugar, two cups of 
flour, one small cup of butter. Flavor with almond. Stir butter 
and flour together until light ; beat eggs and sugar very light, and 
then stir all well together. Mrs. G. M. Angier. 

WATER POUND CAKE. 

One pound pulverized sugar, one pound flour, one-half pound 
butter, five eggs, three-fourths cup of cold water, two small tea- 
spoons of baking powder, flavor to taste. Cream butter and 
sugar with the hand, add eggs, one at a time until it is well beaten, 
then add water. After flour is added beat well for five minutes. 

Mrs. J. H. Wiltse. 

CITRON POUND CAKE. 

One pound sugar t one pound flour, three-fourths pound butter, 
eight large or ten small eggs, one and one-fourth pounds citron 
finely shredded. Cream butter and sugar, add yolks, then flour 



CAKES. 



and well beaten whites ; put layer of batter in pan and sprinkle 
thickly with citron, then batter, etc., until pan is filled. Bake 
slowly one and a half to two hours. Mrs. J. N. Weaver. 

BRIDE'S CAKE. 

Whites of sixteen eggs, one pound sugar, one pound butter, one 
pound flour, one-quarter pound corn starch, two teaspoons baking 
powder, two teaspoons bitter almond. Mrs. James Wilking. 

ANGEL CAKE. 

Whites of eleven eggs, one and one half cups granulated sugar, 
one cup pastry flour measured after being sifted four time3, one 
teaspoon cream tartar, one of vanilla. Sift flour and cream tartar 
together; beat whites to stiff froth, beat sugar into the eggs, add 
flavoring and flour, stirring lightly. Bake in moderate oven forty 
minutes. Use angel food pan and do not grease it. 

Mrs. John G. Kinney. 

YELLOW MOUNTAIN CAKE. 

Yolks of ten eggs, one cup butter, two cups sugar, one cup milk, 
three cups flour, one teaspoon soda, two teaspoons cream tartar. 
Cream butter and sugar, add milk and flour, then eggs well 
beaten. Will make two large or three small cakes. 

Mrs. J. G. K. 

ANGEL FOOD. 

Whites of nine large eggs, one heaping cup fine granulated 
sugar, one cup flour sifted five times before measuring, one-half 
teaspoon of cream tartar, a pinch of salt, one-half teaspoon each of 
lemon and vanilla. Separate eggs, add salt and cream tartar to 
the whites and beat till very stiff, add sugar and flavoring, beat 
thoroughly, then fold in the flour. Bake from forty to fifty min- 
utes in moderate oven. Invert pan to cool. 

SUNSHINE SPONGE CAKE. 

Whites of seven eggs, yolks of five, one cup fine granulated 
sugar, one scant cup flour measured after sifting five times, one- 
fourth teaspoon cream tartar, one teaspoon orange extract. Beat 
yolks till thick and set aside ; add pinch of salt and cream tartar 
to whites and beat till stiff, add sugar, beat thoroughly, then add 
flavoring and beaten yolks, beat lightly, and carefully stir in the 
flour. Bake in tube pan in moderate oven about forty minutes. 
Invert to cool. 



CAKES. 



45 



SPICED CAKE. 

Three eggs, one cup each of sugar, molasses, butter or lard, and 
sour milk, one-half teaspoon of ground cloves, two teaspoons of 
cinnamon, one of grated nutmeg, and one of saleratus, and three 
cups of flour. Mrs. N. Wagner. 

POEK CAKE. 

One pound fat salt pork chopped fine, one pint boiling coffee 
poured on pork and let stand until cold. One cup brown sugar, 
one pint molasses, two eggs, one pound raisins chopped, one pound 
currants, one-fourth pound citron, one-half pound figs, tablespoon 
each cinnamon and cloves, one heaping teaspoon soda. Stir stiff. 
Wineglass of brandy improves it. Mrs. John Enright. 

FRUIT CAKE. 

One cup butter, one cup sour milk, one-half cup molasses, two 
cups brown sugar, four cups flour, four eggs, one tablespoon cin- 
namon, one tablespoon cloves, one-half tablespoon of soda dis- 
solved in one-half cup wine. One pound raisins, one pound cur- 
rants, one fourth pound citron, one-half pound dates, one-half 
pound figs, one-half pounds almonds. When cake is done and 
taken from the oven pour a cup of brandy over the top. 

Mrs. J. L. Parker. 

FRUIT CAKE. 

Two scant teacups of butter, three cups of dark brown sugar, 
six eggs (whites and yolks beaten separately), one pound of raisins, 
seeded, one of currants, washed and dried, half a pound of citron, 
cut in thin strips, half a cup of cooking molasses, and half a cup 
of sour milk. Stir the butter and sugar to a cream, add to that 
half a grated nutmeg, one tablespoon of ground cinnamon, one 
teaspoon of cloves, and one of mace. Add the molasses and sour 
milk. Stir all well, then put in the beaten yolks, and a wineglass 
of brandy ; stir all again thoroughly, and then add four cups of 
sifted flour, alternately with the beaten whites of the eggs. Now 
dissolve a level teaspoon of soda, and stir in thoroughly. Mix the 
fruit together and stir into it two heaping tablespoons of flour, then 
stir into the cake. Butter two common-sized baking tins care- 
fully, line them with letter paper well buttered and bake in a mod- 
erate oven two hours. After it is baked let it cool in the pans. Af 
terwards put it into a tight can and let it remain in the pans. 
Cover tightly. Mrs. Henry Enberg. 



46 



CAKES. 



CHOCOLATE LAYER CAKE. 

One cup sugar, piece butter size of an egg, two-thirds cup sweet 
milk, two eggs, three teaspoons baking powder sifted with two 
cups flour. 

Icing. — One cup sweet mijk, two-thirds cup sugar, one-fourth 
cake chocolate ; boil until thick. Mrs Wm. Walker. 

DEVIL'S FOOD. 

Cream together one-half cup of butter, one cup of brown sugar, 
and yolks of two eggs. When light add one half cup of grated 
chocolate melted in two tablespoons of hot water, and beat again. 
Add two-thirds cup of sweet milk in which one level teaspoon of 
soda hasbeen dissolved, and two cups of flour into which one heap- 
ing teaspoon of baking powder has been well mixed ; lastly add 
one teaspoon of vanilla and the well-beaten whites of the eggs. 
Bake in thick layers or loaf. Mrs. W. H. Vaughn. 

BLACK CHOCOLATE CAKE. 

One cup sugar, one-half cup butter, two-thirds cup sweet milk 
two eggs, two cups flour, two teaspoons baking powder. Take 
one-half cake chocolate, one-half cup sweet milk, one cup sugar, 
yolk of one egg, boil together in double boiler until thick, then add 
to the cake Bake in layers or bar. Louise Sumner. 

CHOCOLATE CAKE. 

Two cups brown sugar, one-half cup butter, one egg, one-half 
cup sour milk, one teaspoon soda, two cups flour, one teaspoon 
baking powder, one-half cup grated chocolate, one-half cup boiling 
water over chocolate, vanilla. Mrs. H. N. Daniell. 

CHOCOLATE CAKE. 

One and one-half cups of sugar, one half cup butter, two eggs 
(whites beaten and put in last), one-half cup sweet milk; mix with 
one tablespoon of vinegar and a scant teaspoon of soda ; two and 
one-half cups of flour, one-third cake of chocolate dissolved in one- 
half cup of boiling water. Mrs. George Loop. 

FIG CAKE. 

Two cups of sugar, one-half cup of butter, whites of three eggs, 
one cup milk, two cups flour, two teaspoons of baking powder. 

Filling.— One-half pound figs, chopped fine, one cup sugar, water 
enough to cook tender. Spread when cool. Ida Rose Piollet. 

PEARL CAKE. 

Cream together two cups of sugar and one cup of butter ; add 
alternately one cup of milk and one cup of corn starch. Add two 



CAKES. 



47 



cups of flour into which two teaspoons of baking powder have been 
sifted, and, lastly, the whites of five eggs beaten stiff. Flavor 
with vanilla. Bake in two layers. The yolks of the eggs may be 
used for mayonnaise dressing. Elizabeth Winlaok. 

NEAPOLITAN CAKE. 

One cup brown sugar, one-half cup butter, two eggs, two cups 
chopped raisins, one-half cup cold coffee, one half cup molasses, 
one teaspoon cinnamon and cloves, one-half teaspoon allspice, one 
teaspoon soda, two and one-half cups flour. 

Icing.— One cup brown sugar, white of one egg; boil sugar and 
eix teaspoons water, when thick pour it over egg and beat until 
cold. Mrs. Clare A. Welch. 

CREAM CAKE. 

Three eggs, one cup sugar, one and one-half cups flour, two 
tablespoons water, two teaspoons baking powder. 

Cream. — Two eggs, one pint milk, one cup sugar, two table- 
spoons flour. Mrs. James Wilking. 

WHITE CAKE. 

Two cups pulverized sugar, one scant cup butter, one cup sweet 
milk, three cups flour, three teaspoons baking powder, whites of 
five eggs. Add the milk with the flour and baking powder. 

Icing. — One cup xxxx sugar; boil until it strings; add white of 
one egg ; stir until cold. Melt and spread one-fourth pound choc- 
olate. Mrs. I. A. Williams. 

ORANGE CAiqC. 

Two cups sugar, six eggs (save out two whites for icing), two 
cups flour, one-half cup water ; put in one-half of flour, then half 
of water, then rest of flour and water, two teaspoons baking pow- 
der, grated rind and juice of an orange. 

Icing.— Beat whites of two eggs on platter, add about half a 
pound of pulverized sugar, and beat well, then add juice and rind 
of one orange. Nellie F. Weaver. 

ORANGE JELLY CAKE. 

One cup sugar, three tablespoons melted butter, two-thirds cup 
sweet milk, two teaspoons baking powder, two cups of flour, two 
eggs. Beat eggs, butter and sugar to a cream, add milk, then flour 
and baking powder. Bake in a quick oven. 

Jelly . — One cup granulated sugar, two even tablespoons of flour; 
mix thoroughly ; add three-fourths cup hot water, set on the range 



48 



CAKES. 



and boil until clear, stirring often. Add one well-beaten egg and 
cook a little longer. When cold, add two teaspoons of orange ex- 
tract. Put on cake cold. Add a little extract to the icing. 

Mrs. A. D. Bates. 

FRENCH CREAM CAKE. 

Three eggs, one cup sugar, one and one-half cups flour, one tea- 
spoon baking powder, two teaspoons cold water. Bake in small 
tin and split while warm to put custard inside. 

Custard.— Boil one pint sweet milk, mix two tablespoons corn 
starch with one-half cup milk; when milk boils add one cup sugar 
and stir in slowly the corn starch and two well beaten eggs; add 
one-half cup butter and stir until dissolved. Use white icing for 
top of cake. Lavinia E. Wass. 

FRENCH CAKE. 

Two cups sugar, one-half cup butter, one cup milk, three eggs, 
three cups flour, two teaspoons baking powder. Take half of the 
batter and mix in two ounces of chocolate. Bake in layers. 

Filling.— One pint milk, three tablespoons sugar, two table- 
spoons corn starch, vanilla to flavor. Mrs. J. L. Parker. 

VARIETY CAKE. 

One and one-half cups sugar, one-half cup butter, three- 
fourths cup milk, two and one-half cups flour, three eggs, one-half 
teaspoon soda, one teaspoon cream tartar. Take one-third of the 
batter and add one teaspoon cinnamon and cloves, one cup raisins 
mixed with flour for dark layer. Put together with icing or jelly. 

Mrs. J. L. Parker. 

ALMOND CREAM CAKE. 

One cup butter, three cups sugar, one cup milk, four cups flour, 
whites of eight eggs, three teaspoons baking powder. Bake in 
layers. 

Filling.— One pint milk, three-fourths cup sugar, two eggs, three 
tablespoons corn starch ; cook in custard kettle until thick, flavor 
with vanilla. One pound of almonds, take three-fourths of them 
and chop very fine and stir in the custard ; blanch and split the 
rest and ornament the icing. Key to the Cupboard. 

BOILED ICING. 

One cup granulated sugar, two tablespoons of cold water. Let 
boil until clear, or until it ropes. Pour on the stiff beaten whites 
of two eggs, and beat. Ida Rose Piollet. 



CAKES. 



49 



MARSHMALLOW ICING. 

Soak a tablespoon powdered white gum arabic in two table- 
spoons warm water for an hour; stand it over hot water and stir 
until dissolved. Boil one cup sugar and one-half cup water until 
it will thread, pour while hot over beaten whites of two eggs, beat- 
ing constantly, then add gum arabic and beat until cold. 

MARSHMALLOW FILLING. 

One cup granulated sugar, one-fourth cup water; stir until sugar 
is dissolved then boil carefully until it forms a soft ball in cold 
water. Pull apart one- half pound marshmallows, put them in 
double boiler with two tablespoons hot water and stir till melted. 
Pour hot syrup into marshmallow mixture, beating all the time; 
add one teaspoon vanilla and beat until cold. 



DESSERTS. 

"No soil upon e arth is so dear to our eyes, 
As the soil we first stirred in terrestrial pies. 11 



"If you could make a pudding v?V thinking o 1 the batter, it 'ud be easy getting 
dinner. 11 — George Eliot 



PIE CRUST. 

Six tablespoons melted lard, three tablespoons cold water, flour 
to roll. This amount is sufficient for one round pie tin. 

Mrs. J. J. Barron. 

PASTRY CRUST. 

Two and a half cups flour, one half teaspoon salt, scant teaspoon 
baking powder, one cup lard. Put in chopping bowl and chop 
with knife until thoroughly mixed, then add one-half cup cold 
water. Makes two pies. Mrs. J. S. Hamilton. 

PUFF PASTE. 

Take one pound of flour, one-half pound of butter, one teaspoon 
Of salt ; rub together till real fine, then put the yolk of one egg in 
a cup, beat it well and fill the cup with cold water, add to the 
flour and butter, and mix well. Take out on moulding board and 
work smooth. Roll out quite thin ; take another one-half cup but- 
ter, cut in very thin slices, spread over the dough, dust with flour, 
then fold over from four sides, roll out again and fold ; and repeat 
twice more. Cut in any shape, either strips or tarts, brush with 
egg, and bake in quick oven. 

MINCE MEAT. 

Two quarts of chopped meat, four quarts chopped apples, two 
quarts sweet cider, one quart molasses, four cups of brown sugar, 
two tablespoons of salt, four of cloves, five of cinnamon, two tea- 
spoons of black pepper, four nutmegs, two pounds of raisins, two 
pounds of currants. Stew thoroughly, and when cool add one- 
half pint of brandy if desired. Mrs. Henry E. Spaulding. 

MINCE MEAT. 

Take five or six pounds beef, a neck piece will do, boil till ten- 
der and when cold chop very fine, mincing at the same time three 

(50) 



DESSERTS. 



51 



pounds beef suet. Seed and cut four pounds raisins, wash and dry 
four pounds currants, slice thin one pound citron, chop fine four 
quarts good tart apples ; put in large pan together, add two ounces 
cinnamon, one of cloves, one of ginger, four nutmegs, juice and 
grated rind of two lemons, one tablespoon salt, one teaspoon pep- 
per and two pounds sugar. Put in a kettle one quart boiled cider, 
or one quart currant or grape juice; one quart molasses, any syrup 
from sweet pickles may be added, and lump of butter; let it come 
to a boil and pour over ingredients in the pan after having thor- 
oughly mixed them. Pack in jars and put in cool place. When 
cold pour molasses over top an inch thick and cover tightly. For 
baking, take some from jar, if not moist enough add a little hot 
water and throw a few raisins over each pie. 

Mrs. J. N. Weaver. 

PUMPKIN PIE. / 

Wash the pumpkin, cut it up. and stew with the rind on until 
tender; then stew down brown and dry in the kettle; sift through 
a fine colander. To one cup of this add one pint of milk, smatl 
half cup of sugar, two tablespoons of molasses, one teaspoon of 
ginger, |a little cinnamon, pinch of salt, one well-beaten egg. This 
makes one large pie. Line the tin with rich crust and bake in a 
moderately hot oven until thoroughly cooked through. 

Mrs. Bert Hayden. 

CUSTARD PIE. 

Heat three cups milk to boiling point ; beat three eggs very light, 
add four tablespoons sugar, and one fourth of a nutmeg. Pour 
the milk over the egg, beat well, and fill lined pie tin. Bake in 
quick oven. Ella Fox. 

PEACH PIE. 

Bake the under crust; halve the peaches, make a little syrup 
and pour over the peaches; when they are heated through remove 
the peaches, add little cornstarch to syrup. Place peaches in pie 
crust, add syrup, with meringue on top put in oven and brown. 

Mrs. T. P. Jordan. 

PIE PLANT PIE. 

One cup chopped pie-plant, one half cup sugar, one egg, two 
tablespoons flour, little salt. Mix together well and put into crust. 

Mrs. H. N. Daniell. 

LEMON PIE. 

Make a delicate crust and line a pi<> plate. Then prick crust all 
over with a fork to prevent blisters, and bake. Filling.— One cup 



52 



DESSERTS. 



sugar, one tablespoon butter, yolks of two or three eggs, juice and 
grated rind of a lemon, and one tablespoon cornstarch. Dissolve 
cornstarch in cold water, and stir it into a cup of boiling water ; 
when cooked clear add sugar and butter and cook until quite 
creamy; when nearly cool stir in lemon and beaten eggs. Fill 
the baked crust. Then cover with meringue made of three whites 
beaten stiff ; lightly stir in three tablespoons powdered sugar and 
one teaspoon lemon juice. Heap the meringue rockily on the pie 
and brown in slow oven ; it should take about twenty minutes, 
for a quick oven makes a tough, leathery meringue. 

Mrs. Joseph H. Horton. 

LEMON PIE. 

Beat two cups sugar with one-half cup butter until light ; then 
add four well-beaten eggs, leaving out whites of two for meringue, 
the grated rind and juice of two lemons, three teaspoons flour, one- 
half pint sweet milk. Stir together and bake. Enough for two 
pies. 

Meringue. — Whites of two eggs, one tablespoon pulverized sugar. 
Put on after pie is baked and brown. Mrs. C. H. Welch. 

LEMON PIE. 

One lemon, one cup sugar, one tablespoon of flour, yolks of two 
eggs, piece of butter size of walnut, one and one-half cups water. 
Cook together till it thickens, set aside to cool ; line pie tin with 
crust, put in filling and bake until crust is done. Make meringue 
of whites, spread on pie and browr*. Mrs. J. J. Barron. 

CREAM PIE. 

Three eggs, one pint of milk, three tablespoons of flour, five 
tablespoons of sugar, a little salt, flavor to taste and boil until 
thick. Pour over the crust, which should be previously baked. 
Beat the whites of two eggs to a stiff froth, add three tablespoons 
of powdered sugar; pour over custard, set in oven and brown 
lightly. To be eaten cold. Mrs. Henry K. Spaulding. 

CHOCOLATE PIE. 

Boil one cup milk, add one egg beaten smooth with two table- 
spoons grated chocolate, one heaping teaspoon corn starch and one 
tablespoon sugar. Stir constantly until thick; let it cool and fla- 
vor with vanilla. Spread in a crust already baked, whip stiff one- 
half cup cream, sweeten and flavor and spread on top. Put on ice 
to cool. Lavinia E. Wass. 



DESSERTS. 



53 



CHOCOLATE PIE. 

Four tablespoons grated chocolate, two of cornstarch, yolks of 
two eggs (use whites for meringue), one-half cup sugar, one pint 
boiling water. Mix and boil until thick. Bake crust first, pour in 
the filling, frost and set away to cool. Mrs. Louise Whittle. 

CRANBEERY PIE. 

One cup of cranberries chopped fine, one-half cup raisins chop- 
ped fine, one cup of sugar and one of water, one tablespoon of flour, 
one-half teaspoon vanilla. Mrs. Henry Enberg. 

CRANBERRY PIE. 

One quart cranberries chopped fine, one and one-half cups sugar, 

one-fourth cup molasses, one tablespoon flour mixed with a little 
cold water; turn over this one cup boiling water. Pour the mix- 
ture of flour over the cranberries. This makes two pies. 

.Lavinia E. Wass. 

MONDAY DUMPLINGS. 
Three-fourths cup flour, fill the cup with cornstarch, one tea- 
spoon butter, pinch of salt, level teaspoon baking powder; make a 
soft batter with milk or water. Have canned peaches or other 
fruit on the stove heating ; when boiling drop the batter in with a 
tablespoon, leaving space between each spoonful, cover closely and 
cook slowly for ten minutes. Serve hot with butter and fine sugar. 
Use a rather flat dish to cook in. Mrs. Kenneth M. Craig. 

APPLE DUMPLINGS. 

One quart flour, through which is sifted three teaspoons baking 
powder; mix in two tablespoons butter, add a large cup sweet 
milk, and pinch of salt. Butter a plate that will fit in your 
steamer. Cut the paste into seven parts, roll out and fill each 
carefully with as much apple as possible; place on plate so that 
they will not touch and steam forty five minutes. Serve with any 
sauce desired. 

CUP CUSTARD. 

One quart milk, four egg, three tablespoons sugar, one teaspoon 
flour dissolved in a little of the milk, pinch of salt, flavor to taste. 
Put milk on to boil and when boiling add slowly the beaten egg 
and sugar, pour into cups and bake in slow oven. 

Mrs. W. Harry Lane. 

RICE PUDDING. 
Two quarts unskimmed milk, one-half cup rice, little salt, sugar 



54 



DESSERTS. 



and nutmeg to taste. Put in baking dish in moderate oven, and 
when top forms on the milk push it down with a spoon but do not 
stir the rice. Continue this until you want the top to brown ; cook 
about three hours. Mrs. E. H. Wells. 

LEMON PUDDING. 

Dissolve four tablespoons of cornstarch in a teacup of cold water; 
and pour slowly into a pint of boiling water, stir thoroughly, then 
add cup of sugar, grated rind of one lemon and juice of two. Beat 
this hot mixture very gradually upon the stiffened whites of three 
eggs, beat for a minute and pour into mould. Serve with cold 
custard sauce made with the three yolks. Mrs. G. M. Angier. 

GOLDEN CREAM. 

Boil one quart milk, and when boiling stir into it the well beaten 
yolks of six eggs, six tablespoons sugar, and one tablespoon sifted 
flour well beaten together ; when boiled turn it into a dish and 
pour over it the whites beaten to a stiff froth with six tablespoons 
powdered sugar. Set in oven and brown slightly ; flavor the top 
with vanilla, and the bottom with lemon. Serve cold. 

Mrs. D. M. O'Brien. 

COTTAGE PUDDING. 

One cup of white sugar, three tablespoons of melted butter, one 
egg, one cup sweet milk, two teaspoons baking powder, one pint 
flour. 

Sa^ce. — One-half cup butter, one cup sugar, four tablespoons 
of wine, a very little boiling water. Stir until it foams. 

Mrs. John Galligan. 

CHOCOLATE PUDDING. 

Three fourths cup white sugar, one tablespoon butter, one egg, 
one half cup milk, one and one-half cups flour, one and one-half 
teaspoons baking powder, two squares chocolate melted and 
stirred in last. Steam two hours. Serve with whipped cream. 

Mrs. F. J. Krom. 

CALLA LILIES. 

Make a nice light sponge cake and bake in saucers. While cake 
is warm fold in shape of a calla lily ; when ready to serve fill each 
with whipped cream. Lavinia E. Wass. 

STRAWBERRY SHORTCAKE. 

Four tablespoons of butter rubbed into two cups of flour, one 
tablespoon sugar, two teaspoons of baking powder, litcle salt, one 



DESSERTS. 



55 



cup milk. Stir to a stiff batter. Bake twenty minutes. Make 
two layers and spread. Mrs. J. W. Grumme. 

BAKED PEACH PUDDING. 

Prepare a pint of flour by sifting in it one teaspoon baking pow- 
der and pinch of salt, then rub a teaspoon butter in the flour ; beat 
one egg, add to it one cup sweet milk and stir in the prepared 
flour; pour batter into buttered pan, take peaches and cover 
pudding with them, put one drop of vanilla and piece of butter in 
each peach, sprinkle with sugar and bake. Mrs. W. H. Lane. 

PRUNE PUDDING. 

One pound prunes cooked soft ; remove pits, add one cup sugar, 
and when dissolved add one-half box gelatine soaked in a cup 
of water. When cold add the beaten whites of two eggs, put in 
mould and let stand two or three hours in cool place. Serve with 
whipped cream flavored with vanilla. Mrs. D. M. O'Brian. 

PRUNE PUDDING. 

One pound English prunes stewed well ; drain free from juice, 
then take out pits and beat to a pulp ; add sugar to taste. Beat 
whites of four eggs to a stiff froth, and beat with the prunes. Put 
pan with pudding into another pan of water and bake short time. 
Make a boiled custard for dressing with the yolks of the eggs in 
one quart milk ; flavor with gratod orange peel. 

Margaret O'Donovan. 

CHRISTMAS PUDDING. 

One-half pound bread crumbs grated, one pound currants, two 
pounds raisins, one pound brown sugar, one and one-half pounds 
beef suet, one-half pound of flour, one-half pound citron, one-half 
teaspoon allspice, one teaspoon cinnamon, one teaspoon cloves, one 
teaspoon salt, three teaspoons baking powder, one grated nutmeg, 
six eggs, one-half pint molasses. Cook in boiling water all day. 

Sauce for Christmas pudding.— One-cup sugar, one half cup but- 
ter, yolks of four eggs, one tablespoon water or wineglass of 
brandy, one cup cream or hot milk, pinch of salt. Beat all to- 
gether well, cook until like good cream. Do not boil. 

Mrs. J. S. Hamilton. 

PLAIN SUET PUDDING. 

Take one cup of nice fresh suet chopped fine, one teaspoon of 
salt, one egg, one cup of sweet milk, one cup sugar, one cup seeded 
raisins, and flour enough to make quite a stiff batter, two tea- 
spoons baking powder should be sifted into the flour. Put into a 



56 



DESSERTS. 



five-pound sugar sack, which is clean and free from print ; have 
the bag wet; tie closely and drop into boiling water, and boil just 
one and one-half hours. Serve with brandy or lemon sauce. 

Mrs. Alfred Bolioh. 

PLUM PUDDING. 

One cup chopped suet, one cup each of raisins and currants, one- 
fourth pound citron, one cup N. O. molasses, one teaspoon of cin- 
namon, one-half teaspoon each of cloves, allspice and nutmeg, one 
teaspoon salt, one cup sweet milk, flour enough to make stiff bat- 
ter, add one teaspoon of soda in a little boiling water. 

Mrs. I. A. Williams. 

GRAHAM PUDDING. 

One cup sweet milk, one cup molasses, one cup seeded raisins, 
one teaspoon soda, two cups graham flour; steam three hours. 

Sauce.— One cup sugar, one-half cup butter beaten to a cream, 
add yolks of three eggs well beaten, then whites, flavor with 
vanilla. Mrs. George W. Stevenson. 

HUCKLEBERRY PUDDING. 

One quart huckleberries, one pint molasses, one cup cold water, 
one large teaspoon soda, one teaspoon cloves, two teaspoons cinna- 
mon, flour to make as stiff as cake. Steam three hours. 

Sauce. — One cup sugar, one-half cup butter, whites of two eggs; 
stir to cream with whites beaten lightly. Mrs. D. H. Turner. 

WALNUT PUDDING. 

One egg, one cup sugar, piece of butter size of an egg, one cup 
sweet milk, flour to make as stiff as for cake, one teaspoon baking 
powder. Put in either English currants or walnuts; steam three 
quarters of an hour. 

Sauce.— One cup sugar, one-half cup butter, one tablespoon flour, 
about a cup of boiling water, let it come to a boil. A few spoons 
of cream may be added. Flavor with wine, or to suit taste. 

Nell K. Blaksley. 

HICKORY-NUT PUDDING. 

One quart bread or cake crumbs, four eggs, one-half cup flour, 
one cup milk, juice and grated rind of one orange, one half cup 
suet, nutmeg and cinnamon to taste, one-fourth pound chopped 
raisins, one pint hickory-nut meats, one-half cup black molasses, 
one tablespoon baking powder; mix together and steam two hours. 
Serve with plum pudding sauce. Mrs. T. R. Jordan. 



DESSERTS. 



57 



TAPIOCA CREAM. 

Soak one-half cup of tapioca in cold water over night ; put this 
into a quart of scalding milk in double boiler, add beaten yolks of 
four eggs with four tablespoons sugar and a little salt. Have the 
whites of eggs beaten stiff and pour the hot mixture on them beat- 
ing all the time. Flavor with vanilla. 

TAPIOCA WITH FRUIT. 

Take one-half cup tapioca, one quart cold water, cook slowly 
until clear. Add a little salt and two tablespoons sugar. When 
nearly cold pour over the fruit, which have ready in dish from 
which it is to be served. Canned strawberries, raspberries, cher- 
ries or peaches are all suitable for this purpose. Serve with sugar 
and cream. Mrs. J. W. Bishop. 

FARINA PUDDING. 

Cook together one and one-half pints milk, three tablespoons 
farina, two tablespoons butter; let cool and add yolks of five eggs, 
five tablespoons sugar, and grated rind of one lemon ; mix well 
and add the beaten whites of the eggs. Butter and flour over a 
pudding dish, pour pudding in, place in a pan of boiling water and 
bake one hour. 

Sauce.— Yolks of two eggs, four tablespoons sugar, one-half cup 
butter, three tablespoons cream ; cream butter and sugar together, 
add eggs and cream. Let simmer a few moments, set in a bowl 
of hot water. Mrs. J. H. Wsltse. 

ITALIAN CREAM. 

One pint of cream, one ounce of gelatine dissolved in half a pint 
of boiling water. Beat the cream to a stiff froth, sweeten to taste, 
flavor with vanilla ; beat in the dissolved gelatine and pour into 
moulds to harden. This is more delicious if made the day before 
it is wanted for use. Irene Bennett. 

AMERICAN CREAM. 

Put one-half box gelatine in one quart milk let it dissolve, then 
put on stove and when it comes to a boil add yolks of four eggs 
and six tablespoons sugar well beaten together. When nearly 
boiled beat the whites with five tablespoons sugar and one tea- 
spoon vanilla. As soon as the milk begins to boil remove from 
stove, add whites and pour into mould. Serve with cream. 

Mrs. A. L. Laws. 

PEACH BAVARIAN CREAM. 

One quart canned peaches, one large cup sugar, one pint cream, 



58 



DESSERTS. 



one-half box gelatine, one-half cup cold water. Soak gelatine in 
cold water two hours, mash peaches and rub through sieve, add 
sugar. Whip cream to froth, put peaches in saucepan and sim- 
mer twenty minutes, stirring often, add gelatine to hot peaches 
and remove from fire immediately ; place saucepan in pan of ice 
water and beat until it begins to thicken, then stir in the cream, 
mix thoroughly and pour into moulds, set away to harden. Serve 
with whipped cream. Mrs. John G. Kinney. 

COMPOTE OF PEACHES. 

Take a quart can of peaches and, if not sweet, add four table- 
spoons of sugar sifted over them. Heat them through in their own 
juice; drain and then place peaches, hollow side up, on squares of 
sponge cake, placed in a pudding dish. Take their juice and mix 
with it two tablespoons of lemon juice, une egg beaten light, and 
one tablespoon cornstarch moistened in a little cold water. Place 
on the stove and allow to bubble up together ; when slightly cool 
pour over the peaches. Put in a cool place. The syrup will jelly 
all about the fruit and make a delicious dessert. Serve with 
cream. Irene Bennett. 

FRUIT SALAD. 

Cut in squares the following fruits: Banana, orange, pineapple, 
Malaga grapes, add whole candied cherries, and serve on lettuce 
leaf. Cover with the following dressing : Four tablespoons sugar, 
eight tablespoons sherry wine, two tablespoons Maderia wine, one- 
half teaspoon cinnamon. Serve ice cold. 

Mrs. Grosvenor R. Trowbridge. 

SNOW PUDDING. 

One-half package Cox's gelatine, one-half cup cold water, let 
stand twenty minutes ; add one pint boiling water, grated rind and 
juice of two lemons, two cups sugar; stir together, and strain, put 
on ice until it partly hardens ; beat whites of three eggs to a froth 
and stir through gelatine ; put in mould and let stand until hard. 

Custard. — One pint milk, yolks of four eggs, one and one-half 
cups sugar ; beat whites of eggs and stir in custard while hot ; fla- 
vor with vanilla ; pour around the jelly. Mrs. J. W. Bishop. 

STRAWBERRY JELLY. 

Three-fourths box Cooper's gelatine soaked in one cup cold water' 
one and one-half cups sugar, juice of one lemon, one pint boiling 
water; let come to a boil, add one box strawberries mashed, strain 
all and put in mould to harden. Serve with s weetened cream. 

Mrs. C. C. West. 



DESSERTS. 



59 



PINEAPPLE SPONGE. 

Soak one- half box gelatine in one-half cup cold water until dis- 
solved. Chop pint can pineapple, add one cup sugar and one cup 
water, and simmer ten minutes; add gelatine and strain. When 
partially cold add beaten whites of four eggs and beat until it be- 
gins to thicken. Pour into mould. Serve with whipped cream. 

Peach, strawberry and raspberry sponge are made in the same 
way. Mrs. J. H. Wiltse. 

LEMON JELLY WITH PINEAPPLE. 

Turn a can of shredded pineapple into a glass dish, add lemon 
jelly cut in cubes, and cover with whipped cream. 

COFFEE JELLY. 

Soak one-half box gelatine in a little cold water; pour over it 
one pint boiling coffee, sweeten to taste. Stir till all is dissolved, 
strain and mould. Serve very cold with whipped cream. 

Mrs. J. W. Bishop. 

COFFEE MOUSSE. 

A pinch of salt, one pint cream whipped stiff (stand in bowl of 
cracked ice or snow), one half glass sugar ; flavor with two or 
three tablespoons strong coffee in which a tablespoon of gelatine 
has been dissolved. Strain coffee into whipped cream ; pack in 
freezer, but do not turn freezer. Nuts may be used. 

Mrs. J. W. Bishop. 

MAPLE MOUSSE. 

One-half cup of maple syrup, yolks of two eggs beaten and put 
in syrup in a double boiler ; boil until thick, and let cool. Beat 
whites of two eggs stiff, whip one-half pint cream, beat all together. 
Pack in mould for three hours. Mrs. Henry K. Spaulding. 

WALDORF DESSERT. 

Cut in squares two or three pieces of each of the following fruits : 
Banana, orange, apple, pineapple, two or three Malaga grapes 
(cut in halves), two fresh or preserved strawberries, two Mara 
schino cherries, three small pieces of angelica. The above quanti- 
ties are for each champagne glass. Prepare each glass separately, 
covering the fruit with one dessert spoon of sifted pulverized 
sugar, one dessert spoon Maraschino, one teaspoon brandy. Set 
glasses away in cold place for six to eight hours. When ready to 
serve cover with lemon ice, half of which color pink and half white. 
Place on top of the ices a Maraschino cherry, three or four pieces 
of angelica cut in fancy shapes. Any other fruits in season may 



60 



DESSERTS. 



be used. Care should be taken not to fill the glasses more than 
half full of fruit. This makes a most delicious as well as attract- 
ive dessert. Mrs. Grosvenor R. Trowbridge. 

PLUM PUDDING GLACE. 

One-fourth pound chocolate, one-fourth pound stoned raisins, 
one-fourth pound currants, two ounces citron, one pint sherry 
wine. Dissolve chocolate in wine, mix in fruits and stew five min- 
utes. When cold mix with two quarts sweetened vanilla cream 
and freeze. Nell K. Blaksley. 

FOUNDATION FOR ALL ICES. 

One quart water, one pint or pound sugar, juice of two lemons, 
whites of two eggs. Dissolve sugar in one quart boiling water, add 
lemon juice, let cool, then freeze ; when half frozen add whites 
beaten stiff. To make raspberry, strawberry or pineapple ice add 
to the above one pint of either juice before freezing. Will serve 
ten people. 

LEMON ICE. 

One pint water, one pint sugar, juice of eight lemons. After 
mixing well together, strain before freezing. When partially 
frozen add beaten whites of two eggs. 

Mrs. Grosvenor R. Trowbridge. 

LEMON SHERBET. 

The juice of five lemons, one and one-half pints sugar, one quart 
water, one tablespoon gelatine. Soak gelatine in a little of the 
water, cold ; add rest of water hot, to the sugar, lemons and gela- 
tine. Strain and freeze. Mrs. H. N. Daniell. 

ORANGE ICE. 

The juice of five oranges, two lemons, one quart of water, one 
and one-half pints sugar, and one tablespoon of gelatine. Boil the 
sugar and water together, add the gelatine which has been dis- 
solved in a little of tne water. When cool add the juice and freeze. 

Louise W. Bishop. 

GRAPE SHERBET. 

Add juice of two lemons, one pound sugar, and one quart water 
to the juice of four pounds of Concord grapes squeezed through a 
jelly bag; boil this mixture together for fully ten minutes; set 
away to cool ; then freeze to a stiff ice, pack a few hours, and serve 
in sherbet glasses. 



DESSERTS. 



61 



STRAWBERRY FRAPPE. 

One quart ripe strawberries, four lemons, three cups sugar, three 
pints water. Crush the berries, with the sugar, and let stand one 
hour, then add juice of lemons and water, and freeze. Turn fif- 
teen or twenty minutes, and serve immediately or pack until 
wanted for use. Nell K. Blaksley. 

RASPBERRY ICE CREAM. 

One and one-half quarts cream, one pint milk, two cups gran u 
lated sugar ; partly freeze, then add one quart fresh raspberries 
strained, with one and one half cups sugar in fruit. 

Mrs. M. P. Seward. 

CHOCOLATE ICE CREAM. 

One quart milk, one quart cream, three squares chocolate, one 
cup sugar. Put chocolate shaved, in double boiler with cup water 
and the sugar, cook until smooth, stirring occasionally; add milk 
and when boiling hot add four tablespoons flour rubbed to smooth 
paste in part of milk. When cool add the cream whipped, vanilla 
to flavor, and freeze. Mrs. George Stevens. 

STRAWBERRY ICE CREAM. 

Remove the stems of one quart of fresh, ripe strawberries ; wash 
well. Then mash and cover with cup of powdered sugar. Put 
into the freezer can three pints of nice, sweet cream and two cups 
of powdered sugar. When just beginning to freeze, add the fruit 
and turn as long as possible. Edith M. Thompson. 



PICKLES. 

"Peter Piper picked a peck of pickled peppers. 1 1 



CUCUMBER PICKLES. 

Take small cucumbers, put them in a crock and pour boiling hot 
weak brine over them, let stand until next day ; repeat this three 
or four times. To a quart can of pickles add three or four little 
onions, a few pieces of stick cinnamon, and quite a little horse- 
radish cut in strips, one tablespoon white and one of black mus- 
tard seed, two red peppers or one tablespoon whole black pepper. 
Heat vinegar and sweeten a little, add small piece of alum. Put 
pickles in cans and pour on vinegar boiling hot. 

Mrs. T. R. Jordan. 

CUCUMBER PICKLES. 

One hundred small cucumbers fresh from the vines, wash and 
wipe dry, put in jar with one pint of salt, a piece of alum the size 
of a nutmeg, cover with boiling water, cover close, and let stand 
twenty-four hours. Take out, wipe dry, put in a jar with the fol, 
lowing spices over each layer : One tablespoon each of mustard 
seed and allspice, one root horseradish grated or cut in fine strips, 
a few small red peppers, and sufficient strong boiling vinegar to 
fill the jar which must be two- thirds full of cucumbers. When 
cold cover closely and they will keep for years. 

Mrs. James Long. 

PICKLES. 

Take about five hundred little cucumbers, pour boiling water 
over them, stir for fifteen minutes with a wooden spoon ; take them 
out and put in salt water that will bear an egg ; let stand five days- 
take out and put in cold water one hour, wipe each one dry, put 
in jars, placing one or more onions in among them. Boil vinegar 
with ground spices or whole mixed spices to suit your taste ; let 
this cool a little, then pour on the pickles; when cold seal with 
melted spermacetti. Ida Rose Piollet. 

(62) 



PICKLES. 



63 



CRISP CUCUMBER PICKLES. 

To every gallon of pure cider vinegar add one cup of salt, one 
cup sugar, four tablespoons ground mustard, two teaspoons alum, 
one-half cup horseradish cut in small dice, spices to taste. Wash 
cucumbers in cold water and drop in the prepared vinegar. In 
picking a few at a time from one's own garden wash and drop in. 
Be sure to keep them well under the vinegar. 

Mrs. Kline, Waverly, N. Y. 

SWEET TOMATO PICKLE. 

One peck green tomatoes sliced, sprinkle with one cup of salt 
and let stand over night ; in the morning drain ; add to the toma- 
toes two quarts of water, one quart vinegar, boil fifteen minutes; 
then drain again and throw vinegar and water away ; add to the 
pickle two pounds brown sugar, two quarts vinegar, two table- 
spoons each of cloves, allspice, ginger, mustard and cinnamon, one 
teaspoon cayenne pepper ; boil fifteen minutes. 

Mrs. James Long. 

MUSTARD PICKLE OR CHOW CHOW. 

One quart each of small cucumbers, large cucumbers, small on- 
ions, string beans, green tomatoes, one large cauliflower, six green 
peppers; one tablespoon mustard, one and one-half cups brown 
sugar, one-half cup flour, three quarts vinegar. Let it boil a few 
minutes, stirring constantly to keep from burning ; cut the large 
cucumbers and tomatoes in small pieces and put all in a weak 
brine for twenty-four hours, then scald in same water. Take 
pickles out of brine and turn the paste over them; mix well 
together. Mrs. James Long. 

MUSTARD PICKLE. 

One quart small cucumbers sliced, one and a half quarts green 
tomatoes chopped, one quart small onions, two heads cauliflower 
picked fine, six green peppers chopped, one-half ounce tumeric, 
one-quarter pound yellow mustard, two cups sugar, two-thirds cup 
flour, three quarts vinegar. Soak in brine twenty-four hours, scald 
but not boil, drain off all the water/ Mix mustard, tumeric, and 
flour with a little cold vinegar, pour into vinegar and let heat 
then add pickles and boil until it thickens. Lou Lawrence. 

PICCALILY. 

Two dozen large green tomatoes, three large cucumbers, one 
head cabbage, six green peppers, six heads celery. Chop each fine, 
add two handf uls salt, scald and pour through a colander ; pour 
cold water through it; then scald again in one quart water and 



64 



PICKLES. 



one quart vinegar and drain. Scald one gallon vinegar, three 
pounds brown sugar, one-half pound white mustard seed, one 
tablespoon ground mustard, three tablespoons ground cinnamon, 
one tablespoon each of cloves, black pepper, allspice and mace. 
Pour over pickle hot. R. 

CHOPPED TOMATO PICKLES. 

One-half bushel green tomatoes chopped rather coarse ; six on- 
ions, one cup of salt ; let stand over night ; drain well, and boil in 
two quarts of vinegar for twenty minutes. If the vinegar is sharp 
add a pint of water to it. Drain again. Take three quarts of 
vinegar, three pounds sugar, one-half cup of mustard seed, three 
tablespoons of allspice, four tablespoons each of cloves and ginger, 
two tablespoons of cinnamon, three green peppers. Let this come 
to a boil, then add tomatoes and boil fifteen minutes. 

Mrs. H. S. Lowman. 

CHILI SAUCE. 

Twenty-four large ripe tomatoes, peeled and cut up, six onions 
chopped fine, four green peppers chopped fine, four cups vinegar, 
six tablespoons brown sugar, three tablespoons ground cinnamon, 
one tablespoon each of nutmeg, mustard and cloves, three table- 
spoons salt. Cook two hours ; bottle while hot. 

Mrs. James Long. 

UNCOOKED CATSUP. 

One-half peck ripe tomatoes chopped fine, two cups horseradish, 
one cup chopped onions, one-half cup salt, one cup sugar, one-half 
cup white mustard seed, one-half cup black mustard seed, one cup 
celery seed, two tablespoons black pepper, two tablespoons red 
pepper chopped, one teaspoon each of cloves and cinnamon, one 
quart vinegar. Mix thoroughly and let stand a few hours before 
bottling. Mrs. J. W. Bishop. 

TOMATO CATSUP. 

Boil tomatoes (one peck) until they can be pressed through a 
sieve, and to a gallon of pulp add three tablespoons of pepper, four 
of salt, three of mustard, three of cinnamon, and pint of vinegar ; 
boil a long time until quite thick, then seal in bottles. 

Mrs. J. W. Bishop. 

RED SAUCE. 

Sixty tomatoes, sixteen onions chopped fine, sixteen red peppers 
chopped fine. Boil until soft ; put through sieve ; then add twenty 
tablespoons brown sugar, ten tablespoons salt, sixteen cups vine- 
gar. Boil until thick, then seal. Mrs. C. C. West. 



JELLIES AND PRESERVES. 



"Without good company, all dainties 

Lose their true relish, and like painted grapes 

Are only seen— not tasted. " 



CURRANT JELLY (cooked). 

Crush fruit with wooden potato masher, and put cupful at a 
time through cheese cloth; when juice has all been squeezed from 
fruit measure it by cupf uls and put in a porcelain kettle ; let it 
come slowly to a boil, then boil twenty minutes carefully remov- 
ing all scum as it rises. Add same amount of sugar and let boil 
five minutes, strain and put in tumblers. Mrs. W. H. Flory. 

CURRANT JELLY (uncooked). 

Strain and squeeze juice in usual way, but do not scald the fruit; 
put juice in stone jar, stir a few minutes, then add confectioners' 
sugar in proportion of pound for pound, stirring until sugar is 
entirely dissolved. Dip out or strain into tumblers and let stand 
until it stiffens. Mrs. W. H. Flory. 

GREEN GRAPE JELLY. 

Pick grapes from stems and wash them ; put in porcelain kettle 
with just enough water to cover ; boil fifteen or twenty minutes, 
stirring occasionally ; see that each grape is mashed ; turn mixture 
into jelly bag and let drain over night. Next morning measure 
juice, and to each pint allow one pound of sugar ; bring juice to a 
boil and skim ; add sugar and boil for fifteen or twenty minutes, 
trying by putting some in saucer. When it becomes solid quickly 
take it from the fire and turn it into glasses. Mrs. Rorer. 

QUINCE JELLY. 

Cut quinces into small pieces, put cold water on them and boil 
until soft, then strain. To each pint of juice use one pint of gran- 
ulated sugar ; boil juice twenty minutes then add sugar and boil 
until it jells. Mrs. W. H. Flory. 

(65) 



56 



JELLIES AND PRESERVES. 



BLACKBERRY JELLY. 

Take two pints blackberry juice, two pints green apple juice, 
add one pint sugar for each pint juice and boil until it jells. 

Mrs. W. H. F. 

ORANGE JELLY. 

To one ounce gelatine add a pint of cold water, after fifteen min- 
utes add a pint of boiling water ; stir until the gelatine is dissolved, 
then add a coffee cup of sugar, the juice of six oranges and two 
lemons. Strr.in and put into moulds. The jelly looks particu- 
larly pretty if the skins of the oranges are used for moulds. Dig 
them carefully out, cut in halves and pour in the jelly to harden. 

Irene Bennett. 

WINE JELLY. 

One-half box gelatine, one-half cup cold water, one pint boiling 
water, one cup sugar, juice of one lemon, one cup sherry wine. 
Dissolve gelatine in cold water, add boiling water, lemon juice, 
sugar, and wine ; stir well, strain through cloth into moulds. 

Mrs. J. W. Bishop. 

TUTTI FRUTTI JELLY. 

Soak one-half box Cox's gelatine in one-half pint of cold water, 
dissolve with one pint boiling water, add juice of three lemons, 
one and one-half cups of sugar ; strain. When beginning to stiffen 
put a layer of jelly in a dish, then a layer of English walnuts, an- 
other layer of jelly, one of sliced oranges, then the remainder of 
the jelly. Mrs. N. J. Parker. 

PINEAPPLE MARMALADE. 

Take one quart grated pineapple, two pounds sugar, and boil 
until clear; keep removing scum. Putin jars with brandy papers 
over top. C. W. B. 

ORANGE MARMALADE. 

Twelve oranges, two lemons, two quarts water, nine pounds of 
sugar. Wash oranges clean, wipe dry and cut in thin slices, 
using peel and pulp, but removing seeds ; pour over them two 
quarts of cold water and boil until very tender (about an hour and 
a half) ; add nine pounds sugar and boil an hour or a little longer. 

QUINCE HONEY. 

Pare and grate four large quinces : add one pound of sugar and 
one quart of water. Cook twenty minutes. Mrs. A. J. Ross. 



JELLIES AND PRESERVES. 



67 



CURRANT JAM. 

Five pounds currants, five pounds sugar, one pound raisins, two 
large oranges cut in small pieces. A cup of red raspberry juice 
improves it. Mrs. J. W. Bishop. 

PEAR CHIPS. 

Ten pounds fruit, six pounds sugar, one-half pound green ginger 
root, three lemons, one quart water. Cut the pear j in small slices 
and the lemon rind ; squeeze juice of lemons. Cut ginger root in 
small pieces and parboil, then drain off the water and sprinkle 
ginger root through pears and sugar. Boil all together three hours, 
put in jars and cover. R. 

PLUM CONSERVE. 

Four quarts plums, cut out pits, three or four oranges chopped, 
three pounds sugar, one pound raisins. Cook until like jam. R. 



BEVERAGES. 

"I drink to the general health of the whole table." 

— Shakespeare. 



COFFEE. 

Mix the coffee with an egg (using shell also) and a little cold 
water, thoroughly ; put in the coffee pot, pour boiling water over 
it. Let boil ten minutes, then pour in a little cold water and let 
stand on back of stove five minutes. Allow two heaping table- 
spoons of coffee to a pint of water. 

CHOCOLATE. 

Four ounces chocolate in double boiler, add to it a pint of boil- 
ing water, stir until perfectly smooth, then add a pint of milk. 
When hot add four tablespoons of sugar. Beat over fire with an 
egg beater or syllabub churn. Mrs. Rorer. 

CHOCOLATE. 

One-half cake Baker's chocolate, one-half cup sugar melted in 
hot water. Boil, then add one quart hot milk and teaspoon corn- 
starch dissolved in a little cold milk, one-half teaspoon vanilla. 
Boil ten minutes. Enough for twenty people. 

Mrs. H. N. Daniell. 

BLACKBERRY CORDIAL. 

To two quarts of juice add one and one-half pounds of sugar, 
one-half ounce cinnamon and cloves, one-fourth ounce allspice; 
boil it well; while cooling add one pint best brandy. 

RASPBERRY VINEGAR. 

Place ten quarts of red raspberries in an earthen jar or crock ; 
cover with pure cider vinegar. Let this stand for three days, stir- 
ring occasionally with a wooden spoon; strain through a jelly bag, 
add one pound granulated sugar to each pint of juice. Put in a 
porcelain-lined kettle and let it come to a boil. Bottle and seal 
while hot. Keep in a cool dry place. Mrs. A. E. Winlack. 

CURRANT SHRUB. 

One gallon ripe red currants, one pint vinegar, one quart cold 

(68) 



BEVERAGES. 



69 



water. Pitt berries and water over fire where they will heat slowly 
but not boil. They must be broken by heating just enough to 
make the juice flow readily. When this point is reached add vin- 
egar and let all stand together for five hours. Squeeze juice and 
measure it. To every pint allow one pound white sugar Put on 
stove and let boil for fifteen minutes. Cool, bottle and seal. A 
teaspoon of this added to a glass of water is a refreshing drink. 

GEAPE SHEUB. 

This may be made by the same recipe. A tart grape is prefer- 
able to a sweet one. Eipe wild grapes are especially good. Either 
of these shrubs may be served in small glasses filled with crushed 
ice. 

EASPBEEEY, STEAWBEREY OE CUEEANT SYELP. 

Crush the fruit and to every quart add one pint of water. Let 
stand over night; next morning squf eze the juice and to each pint 
allow a pound and a-half of sugar. Put over the fire, boil twenty 
minutes skimming often. When cold bottle and seal. Take a tea- 
spoonful to a giass of ice water— or it may be used for flavoring 
jellies, icings, etc. 

GEAPE JUICE. 

Select sound grapes, pick from the stems and put into a stone 
jar. Let this set in an iron kettli of boiling water as high as the 
grapes. Boil till thoroughly cooled, keep well coveied, crush the 
grapes and strain; then add one cnp sugar to one quart of juice. 
Bottle at once. Mrs. G. M. Angier. 

GINGEE WINE. 

Have compounded at the drugstore the following tinctures: One- 
half ounce capsicum, one ounce caramel, one ounce tartaric acid, 
one half ounce ginger. Boil one gallon of water fifteen minutes, 
then add three pounds sugar and boil twenty minutes. When cool 
add mixture and bottle. Mrs. J. H. Hawthorne. 



AD VEHTISEME y TS. 



r 



SAt D 
KARNER'S w 




c At e 

U KARNER'S 



CONFECTIONERY. 

"A wilderness of sweets/' 



MOLASSES CANDY. 

Two cups gr<nulated sugar, two cups New Orleans molasses, 
one-half cup butter. Boil until it hardens in water and add one 
teaspoon vanilla. Let cool and pull until white. 

Willmina Welch. 

MOLASSES CANDY. 

To one pint of New Orleans molasses add one cup of sugar (gran 
ulated) and piece of butter the size of a walnut. Boil until it hairs 
well, or is brittle when put in cold water; do not stir while cook- 
ing. When done add one teaspoon of soda, stirring briskly. Pour 
into buttered pans, and when cool enough s' retch well. 

Mrs. Alfred Bolich. 

WHITE TAFFY. 

Two pounds of sugar, one-half pint of water, one teaspoon of 
cream tartar, flavor to taste. Mrs. J. W. Grlm.me. 

ALMOND CREAM. 

Three cups sugar, one and one half cups water, one-half teaspoon 
cream tartar; flavor with vanilla. Boil until drops will almost 
keep their shape in water, add a cup of blanched almonds chopped 
fine, then pour into bowl, set in the cold, stir until it is cool enough 
to handle, then put in dish and knead to fine texture. If too hard 
a few drops of warm water may be stirred in ; may also be flavored 
with chocolate. Catharine W. Bishop. 

COCOANUT CREAM CANDY. 

One grated cocoanut, one and one-half pounds granulated sugar, 
three-fourths cup water. Boil sugar and water for five minutes, 
add grated cocoanut and boil five minutes after it comes to the 
boiling point; then take off and beat until it comes to a cream. 

Mrs. Chas. B. Low. 

(71) 



72 



COXFECTIOXEB I 



PANOCHIN. 

One pound brown sugar, one quart peanuts, one tablespoon vin- 
egar, butter size of a hickory nut. Wet sugar with water and boil 
until it hairs, take off fire and stir in peanuts: when it begins to 
sugar dip out spoonful on buttered platter: work fast, as it hard- 
ens quickly. Gertrude Schoosmaker. 

HICKORY NOT CANDY. 

Two cups sugar, one-half cup water, flavor. Boil without stir- 
ring until thick enough to spin a thread. Set dish into cold water, 
stir quickly until white. Stir in one cup hickory nuts, turn into 
flat tin. When cool cut into squares. 

PRAULINE. 

Two cups brown sugar, one-half cup milk, butter size of a wal- 
nut. Boil till like icing, stirring all the time: when done stir in 
one and one-half quarts peanuts chopped fine. Take off the stove 
and beat till cold, then put on a platter and cut in squares. 

Mrs. C. C. West. 

VASSAR FUDGE. 

One cup Baker's chocolate, one cup milk, two cups sugar, but- 
ter size of egg. Boil until it will form in water, add a little va- 
nilla, remove from stove and beat until it begins to grain ; then 
pour into pan and when cool, cut in squares. 

WiL^iiXA Welch. 

FUDGE. 

Two pounds sugar, one-half pound chocolate, one-half pint 
cream, one-half pint molasses, one quarter pound butter, teaspoon 
vanilla added just before taking from fire. English walnuts or 
cocoanut may be added. C. 

CHOCOLATE CARAMELS. 

One-half cup of chocolate, one cup of molasses, one cup each 
of milk and sugar, butter the size of an egg. Let the milk boil, 
stir in chocolate until there are no lumps, then add the other in- 
gredients. Stir constantly until thick as mush. Flavor with 
vanilla. Mrs. J. W. Gremme. 

CHOCOLATE CREAMS. 
Two cups granulated sugar, one-half cup milk or water ; boil 
hard fire minutes, flavor with vanilla. Stir briskly until it creams 
sufficiently to mould into shape. Dissolve Baker's chocolate over 
teakettle, drop in one cream at a time until covered with chocolate. 
Lay on platter to dry. 



CONFECTIONER Y. 



r:> 



COFFEE CREAMS. 

Two and one-half cups powdered sugar, one half cup strong cof- 
fee. Boil together four minutes, then cool, beating all the time. 
Roll paste into balls and harden. 

MAPLE CREAMS. 

One cup water, two cups maple sugar, butter size of a hickory 
nut. Boil sugar and water until hard, add butter. Place candy 
pan in a pan of cold water and dtir until it becomes waxy. Make 
into balls and put a walnut on one side. 




MISCELLANEOUS. 



BAKING POWDER. 

One-quarter pound of carbonate of soda, one-hc'lf pound cream 
of tartar, one teacup of cornstarch. Mix well and sift six times 
through a sieve. R. 

SALTED ALMONDS. 

Blanch the desired number of almonds by putting them into hot 
water and removing the brown skins ; place on pan, sprinkle with 
butter and salt to taste, place in oven and brown well, stirring 
them occasionally. 

CHEESE BALLS. 

Mix together one and one-half cups grated cheese, one quarter 
teaspoon salt, cayenne pepper, whites of three eggs, beaten stiff ; 
shape in small balls, roll in cracker crumbs, fry in lard and drain 
on brown paper. Serve with vegetal le salad. 

Mrs. C. H. Welch. 

CHEESE STRAWS. 

One cup grated cheese mixed with one cup flour, a good sized 
lump of butter, pinch, of cayenne pppper and little salt. Add 
enough cold water to roll thin ; cut in strips and bake. 

Mrs. H. N. Daniell. 

BAKED APPLES. 

Pare a dozen tart apples, take out the core, place sugar with 
small lump of butter and bit of cinn imon in center of each apple, 
pat in pin with one half pint water. Bake until tender, basting 
oec isi >n illy with the syrup. Serve with cream. 

APPLE FRITTERS. 

Make a batter— one cup of sweet milk, two cups flour, heaping 
teaspoon baking powder, two eggs well beaten, one tablespoon 
sugar, a little salt. Heat the milk a little more than milk warm, 
add slowly the eggs and sugar, then flour. Throw in thin slices 
of apple, dipping batter over them ; drop in boiling lard in large 

(74) 



MISCELLANEO US. 



spoonfuls with slice of apple in each. Serve with maple syrup. 

Lavinia E. Wass. 

COUGH SYRUP. 

One-half package packed hops, one and one half quarts water. 
Boil half an hour, strain and add one-half pound brown sugar, one 
pound rock candy, one stick licorice pounded fine. Boil until 
thick then add six tablespoons brandy. Put in bottles and keep 
in a cool place. 

PREPARATION FOR A HARD WOOD FLOOR. 

Soap the size of a horse-chestnut, two large tablespoons of 
powdered borax, one fourth pound of yellow white beeswax. Put 
soap, borax and beeswax in one-half pint of water ; set on the 
stove and melt slowly. When thoroughly melted set off the stove, 
pour in very slowly one quart of turpentine, stirring constantly. 
Then pour the mixture from one dish to another until perfectly 
cold. Use a little on a flannel cloth and rub. 

Mrs W. H. Vaughn. 



INVALIDS' DIET. 

"We all, when we are we'l, give good advice to the sick. 11 

— Terence. 

Contributed by Miss Jennie Flynn. 

BEEF TEA NO 1. 

Take one pound of lean beef finely chopped, add one pint of 
cold water. Steep for two hours. Place on stove where it will 
simmer but not boil ; allow it to remain there for two hours ; then 
strain and press all juice out of beef. When ready for use, heat 
and add salt to tast, season with celery or bay leaf. 

BEEF TEA NO. 2. 

Put one-half pound of lean beef into a granite vessel ; add one 
gill of cold water. Let this simmer for on'e hour ; pour off fluid 
but do not strain, heat and season to taste. 

BEEF TEA NO. 3. 

Mince fine one pound of lean beef, put into wide-mouthed bot- 
tles or fruit jars ; cover with cold water. Cover jars tightly and 
set in a kettle of cold water. Boil for three hours. Season with 
bay leaf. 

' BEEF JUICE. 

Place one-half pound of lean beef on broiler, hold over the fire 
for three minutes to draw juice to the surface. Sprinkle with salt, 
squeeze through strainer until all the juice is out. Place a cup 
containing the juice in a pan of boiling water, allow to remain 
until sufficiently hot to drink. Season with celery salt. 

BEEF JUICE AND CREAM. 

Squeeze one half pound of lean beef cut into very small pieces 
through a fine strainer, tirst removing all fat. Add to this one- 
half cup ot cream. Heat and season to tatte. 

CLARIFIED BEEF TEA. 

Beat the white of one egg with two ounces of cold water, add 
orie-half pint of beef tea, let com^ to a boil and season. 

(76) 



INVALIDS' DIET. 



17 



BARTHLOWS FOOD. 

One-half pint of fresh milk, two ounces pearl eago. Allow to 
stand fifteen minutes, boil and add one-half pint of beef tea. 

MILK AND BARLEY WATER. 

Take one tablespoon of pearl barley (ground and slightly- 
browned); add one pint or water; boil twenty minutes. Strain 
through linen ; mix with half as mucli milk ; put into bottles and 
sterelize for one hour. Keep on ice. Give from two to six ounces 
at a time. Add sugar and salt to taste. 

PEPTONIZED MILK. 

Dissolve twenty grains of bicarbonate of soda in six ounces of 
tepid water ; then add five grains of pancreatine. Let stand for 
fifteen minutes, then add one pint of milk heated to a temperature 
of 98 °F. Place in bottle, and cork with absorbent cotton. Put 
bottle in temperature of 75° for thirty minutes; cool quickly and 
let stand on ice. 

SOFT BOILED EGG. 

Pour into a heated vessel one pint of boiling water. Put into 
this an egg. Cover tightly and let remain for four minutes. 
Keep temperature of water even during the four minutes. 

SCRAMBLED EGGS. 

Butter well a hot pan, beat slightly two eggs, add a tablespoon 
of cream and one of milk, also a little pepper and salt. Stir con 
stantly. 

BEAUREGARD EGG. 

One cup of milk thickened, add salt, pepper, and butter the size 
of a walnut ; let come to a boil. Remove from the fire and pour 
over toast. Over this squeeze through a potato masher a hard 
boiled egg. (Egg must boil for twenty minutes). 

EGG-NOG. 

Beat the yolk and white of one fresh egg separately. To yolk 
add one tablespoon of whiskey, and stir thoroughly ; then add 
one teaspoon of su_::«r and six ounces of cold milk. Now add the 
wline which lias been beaten to a stiff froth. 

BROILED OYSTERS. 
Put oysters on broiler, place over a hot fire until brown. Sea- 
son and serve on hot toast. 



78 



INVALIDS' DIET. 



JUNKET. 

One pint of milk, one ounce rennet wine, sugar to taste ; flavor. 
Warm the milk slightly, add the rennet slowly, and stir uutil well 
mixed. Let stand until thick. 

MILK PUNCH. 

To one glass of fresh milk add one tablespoon of cracked ice, one 
teaspoon of sugar, and tablespoon whiskey. Stir thoroughly. 

CHOCOLATE. 

To two tablespoons of Baker's chocolate add two tablespoons of 
sugar and one of hot water. Stir over a fire until thoroughly dis- 
solved. Add one pint of boiling milk and serve at once. 

FLAXSEED TEA AND LEMON. 

Tablespoon flaxseed, one pint of cold water, tablespoon sugar, 
and juice of one lemon. Boil water and flaxseed one hour ; let 
cool ; then add sugar and lemon. 

LEMONADE FOR THE SICK. 

To one glassful of boiled water (cooled) add juice of one lemon, 
one and one-half teaspoons of sugar, a tablespoon of crushed ice, 
and two teaspoons of sherry wine. 

MULLED WINE. 

One egg, one tablespoon sugar, one clove, one piece cinnamon, 
one-half cup sherry wine, one cup of water. Put water and spice 
over fire and allow to boil ten minutes ; add wine and let come to 
a boil again, now add egg and sugar well beaten together. Stir 
until slightly thickened. 

TOAST WATER. 

Toast slowly three small slices of bread brown. Break into small 
pieces, put into a bowl, and pour over it one pint of water. Let 
stand tor one hour. Strain and add cream and sugar. 



AD VER TISEMEETS. 



Sayre City Shoe Store. 




A neat fitting Shoe is pleasing to look upon, 
A Comfortable Shoe is perfect happiness, 
A Good Shoe is something to be proud of, 

A Stylish Shoe you are certain to get with all the above qualities 
combine. Prices low as we can make them, at 

J. P. CARROLL & CO.'S, 

220 Desmond St., SAYRE, PA. 



ESTABLISHED 1889. 



go to £. PETER 



jfor tftne flfeercbant ftailonno, 

PETER'S BLOCK, 



SAYRE, PA. 



AD VER TISEMENTS. 



FOLLETT, 

ALL THE LEADING 

| 3f amil|! Groceries | 

ALWAYS FRESH. 



WE MAKE A SPECIALTY OF 

Fresh Vegetables. 

SEND YOUR LAUNDRY TO 

The Star Steam Laundry 

Desmond Street, Sayre. 

Our work is flawless because done by skilled hands under watch- 
ful eyes and expert supervision. 

MRS. WILLIAMS 

Hlp*to*2)ate 

LockhartSt., Sayre, Pa. 



A D VER TI SEMEN TS. 



C. L. BURLINGHAM & CO., 

Dress Goods, Silks and Trimmings, 
All Staple and Fancy Dry Goods, 
Carpets, Mattings and Rugs. 

OUR MOTTO IS TO SELL GOOD GOODS AT REA- 
SONABLE PRICES. 

C. L. BURLINGHAM & CO., 

SAYRE, PA. 

P. S. We are agents for the Butterick Patterns and 
Publications. 

ilfcost Stores Gn> 

We are the cheapest stores, 
Look at our prices ! 



Vac Sav 



Look at our good quality first, 
Price is a secondary consider- 
tion. 

All Goods Union Made and Guaranteed 
to Give Satistaction. 

MANEY & PAGE, 

^Clothiers and Furnishers, J 

ATHENS and SAYRE, PA. 



AD YER TISEMENTS. 



rThe Kasper 
DINING HALL 
OPEN DAY AND NIGHT. 

Board by the Day or Week. 

Quick Lunches Desmond St., J. KASPER, Prop, 
at All Hours. sayre, f*a. 

We Have What You Want... 

In Fancy Groceries and Provisions, Hard and 
Tinware, Glass and Queensware. G-oods as 
represented or money refunded. 

I. A.&C. R. WILLIAflS, 

Wilbur Block, Sayre, Pa. 

WILTSE'S CAFE, 

Desmond Street, Sayre, Pa. 

Refreshments at All Hours 




Choice Beer and Ales Always on Draught. 
Imported and Domestic Wines. 

■IIBIIBIiailBIIBIIBIIBIIBIiaiiailBliailBII 



Oysters and Clams 
in Season. 



J H. WILTSE, 

Proprietor. 



DVti/ri "ICEMEN J s. 



Job Griffin, President, F. T. Page, Vice President. 

O. L. Haverly, Cashier. 

Farmers National Bank, of Athens, Pa. 

Statement, February 5, 1901. 



RESOURCES. 

Loans and Discounts .$325, 388 28 

U. S. Bonds 50,000 00 

Banking- House Furni- 
ture and Fixtures. .. 14,575 00 

Demand Loans 37,750 00 

Cash and Reserve 132,244 63 



$559,957 91 



LIABILITIES. 

Capital $ 50,000 00 

Surplus and Profits. . 28,413 22 

Circulation 50,000 00 

Deposits 431,544 69 



$559,957 91 



DIRECTORS. 

Job Griffin, F. T. Page, J. S. Thurston, O. L. Haverly, 
J. T. Corbin, Job Morley, F. A. Gillette. 
I. A. Williams, Jos. G. Waldron. 

H. M. DeLano, 

DEALER IN 

Groceries, Prooisions, Etc. 

Always a Full Line of the Best Canned Goods in Stock. 

STEVENSON STREET. 

FRENCH & KINGSBURY, 

DEALERS IN 

J^igb grade furniture. 

Al^o Funenl Duvet i s. L dy A.<*«ifttant *h< n desired 

Cor. Broad St. and Park Aoe. 



A D VER TI SEME NTS. 



C. J. CARY, 



GONTRAGTOR AND BUILDER 



PLANS AND ESTIMATES FURNISHED. 

Office Lockhart St., SAY RE, PA, 

CHARLES EX SCOTT, 

Coal... 

Office ELMER BLOCK. 



PERKINS BROTHERS, 

Fine Dress Goods, 
Laces, Gloves, Hosiery, 
and Muslin Uunderwear, 

BROAD STREET, WAVERLY, N. Y. 



AD VER TISEMENTS. 



TEED & SONS 



are in line to furnish you with a full and complete line of 



Fresh Groceries, Crockery 

and Garden Seeds in Bulk. 

^^MARVEL FLOUR the Great Bread Producer.^s^ 

Buy once, buy always. 

TEED'S Stone Front Grocery and Crockery House, 

SAYRE, D?-A__ 



Acknowledgements of all kinds promptly and carefully executed. 



CHAS. C. WEST, 




LOCKHART BUILDING, 



SAYRE, PA. 



ADVERTISEMENTS. 



W. B. MEIXELL, 
t^mmm Stationer, 

Next to Times Office, LOCKHART ST. 
ALL PERIODICALS 

Newspapers— Daily and Weekly, Books, Tobacco and Cigars, 
Stationery, Confectionery. 

5osepb HMnee, 

125 Soutb flDain St., Htbens, fl>a. 

fixe tnsurance 



j AT LOWEST RATES I 

■ ■ 



WHITTLE & SPAULDIMG, 

SAYRE, PA. 



AD VEH TISEMENTS. 



Zbc Htbens IRational Bank, 

ATHENS, PENNA. 

Vine Crandall, President. L. W. Eighmey, Vice President. 
M. J. Murphy, Cashier. 

CAPITAL $50,000. 
Organized July 20, 1899. 

Do a General Banking Business. 

ACCOUNTS SOLICITED. 

J. A. RUGGLES, 

— Dry Goods, Cloaks, Carpets, 

AND WALL PAPER, 

Athens, Pa. 
YOU ARE OUT! 

Come in and see our line of Baseball Goods. You can say, 
" What a beauty I caught." You can land larger and better fish 
if you use good Fishing Tackle, and we have a fine assortment. 
You can ride your wheel as long as you please if you use good 
tires. We have a complete line of Bicycle Supplies We make 
a specialty of Detachable Tires. Manufacture Union Made Cigars 
Full line of Tobaccos and Smokers' Supplies. 

WALKER & TEED, 

Packer Avenue, SAYRE, PA. 



ADVERTISEMENTS. 



Foot Rests^n^ 

Generally speaking are arti- 
cles of furniture, but they can 
be found in all styles and 
prices, in the shape of SHOES 
for young and elderly people 
at 

Towner's Star Shoe Store, 

221 Desmond Street, 

SAYRE, PA. 

J. W. GRUMME, 
Furniture and Undertaking, 

SAYRE, PA, 

F. N. DRAKE, Funeral Director. 

M. H. KANE, 
Groceries and Provisions, 

132 Desmond Street, 

SAYRE, PA. 




AD VER TISEMENTS. 



Jump's Pharmacy, 

Satfre, Pa. 1 

RECIPES FDR GOOD HEALTH- 

One bottle BEEF, IRON and WINE will give you a fine appetite 
so you can relish the delicacies made from the recipes in in this 
book. The price is only 50 cents in full pints. 

For your liver one bottle of our Little Liver Pills. None better. 
15 and 25 cents. 

For your blood— one bottle JUMP'S COMPOUND SYRUP OF 
SARSAPARILLA contains more good medicine than all others 
combined, at $1.00. Worth more. 

The recipes in this book are the finest, but in case they should 
disturb your digestion, and you are obliged to consult a doctor, 
take your prescription to Jump's and you will get the best of re- 
sults. His drugs are always the purest, put up as ordered and 
prices right. Everything up-to-date at 

JUMP'S PHARMACY. 



K. JERZYKOWSKI, 

. Fine Merchant Tailoring... 

PACKER AVENUE, 

Say re, Pa. 



Xtttle, 
(Srocer ant> JSaker, 

Htbens, fl>a. 



AD VER TISEMEETS. 



In Buying a Range GET THE BEST. 




No Ranges Better Made Than the 
Celebrated 

Happy Thought Line 



MADE BY 

Pittston Stove Co., Pittston, Pa. 

AND SOLD BY 

BOLICH BROS., 

SAY RE, PA. 



ADVERTISEMENTS. 



J. K. WILLIAMS & SON, 

106 Desmond St., Sayre, Pa. 



It is not necessary for us to say much of ourselves — the goods 
we gather for your use will speak for us in price and quality. 

FIRST FLOOR. 

Dry Goods, Notions, Cloaks, Furs, Un- 
derwear, Etc. 

The New Ideal 10c- Paper Paterns. 

SECOND FLOOR. 

Shoes and Rubbers, Carpets, Mattings, 
Draperies, Etc. 

The Monarch Guaranteed Patent Leather Shoe for men and women. 



*°or;*r r ^ No Menu 

Complete without this 

CELEBRATED 

Coffee. 

SOLD ONLY BY 

BEEBE, 

CASH GROCER 

•'"'""WWW®*"'" " 
222 Desmond St., Sayre, Pa. 




AD VER TISEMENTS. 
plumbing and furnace W)orI^. 

GEO. A. KINNEY, 

DEALER IN 

Hardware, Stoves and Cutlery 

Roofing and Jobbing, 
197 Main St. Athens, Penna. 

HAMMOND & CO., 

* fine /UMlUner^ * 

Lockhart St., Sayre, Penna. 

LUCKEY & DRAKE, 
I Sbe Xeabtno 2)r^ (SooSs Store | 

OF ATHENS. 

It is economy to trade with us. 
LUCKEY & DRAKE, Athens, Pa. 



